Japanese-Style Miso Sesame Noodles
with Stir-Fried Cabbage, Carrots & Edamame
Celebrate Asian Heritage Month with a bowl of springy, chewy Sun Noodle Ramen Noodles! You’ll toss them in a savory-sweet sauce packed with flavor powerhouses like soy sauce, miso, sweet Thai chili sauce, and Korean chili flakes. Add in a colorful stir-fry of edamame, carrots, and red cabbage, and your one-bowl meal is ready (all in a quick 20 minutes!).
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1.5 ounce
Sesame Dressing
(Contains Soy, Sesame, Wheat)
1 ounce
Sweet Thai Chili Sauce
2 unit
Miso Sauce Concentrate
(Contains Soy)
2 teaspoon
Dijon Mustard
1 ounce
Soy Sauce
(Contains Soy, Wheat)
5 teaspoon
Rice Wine Vinegar
1 teaspoon
Korean Chili Flakes
1 tablespoon
Sesame Seeds
(Contains Sesame)
4 ounce
Red Cabbage and Carrot Mix
4 ounce
Edamame
(Contains Soy)
2 unit
Scallions
10 ounce
Sun Noodle Fresh Noodles
(Contains Wheat)
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• Bring a large pot of water to a boil. Wash and dry produce. • In a large bowl, whisk together sesame dressing, chili sauce, miso sauce concentrates, mustard, 1½ TBSP soy sauce (3 TBSP for 4 servings), ¼ tsp vinegar (½ tsp for 4), and as many chili flakes as you like (we used half).
• Heat a large dry pan over medium-high heat. Add sesame seeds and toast, stirring frequently, until fragrant and golden brown, 2-3 minutes. • Transfer to bowl with miso-sesame sauce.
• Heat a drizzle of oil in same pan over medium-high heat. Add cabbage and carrot mix and edamame; season with salt and pepper. Cook, stirring occasionally, until just tender, 2-3 minutes.
Meanwhile, trim and thinly slice scallions. • Once water is boiling, gently separate Sun Noodle Ramen Noodles and add to pot. Cook, stirring, until just tender, 2 minutes. • Drain and rinse thoroughly under cold water, at least 30 seconds. Shake off any excess water.
• Transfer drained noodles to bowl with sauce. Using tongs, toss until noodles are evenly coated. • Add half the scallions and half the stirfried veggies; toss until evenly combined.
• Divide noodles between bowls; top with remaining stir-fried veggies. Garnish with remaining scallions and serve.