At the end of a long day, there’s nothing more comforting than putting your feet up and tucking into a bowl of saucy noodles. This version stars chewy ramen noodles and packs in a bounty of colorful veggies—sautéed carrots, red cabbage, and bright-green edamame for a pop of texture. Everything’s tossed in a finger-licking, sweet soy-chili sauce, then garnished with fresh cilantro and crunchy peanuts. Noodle on that!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Shredded Red Cabbage
Sweet Soy Glaze(ContainsSoy, Wheat)
Sweet Thai Chili Sauce(ContainsSoy)
• Bring a medium pot (large pot for 4 servings) of salted water to a boil. Wash and dry all produce. • Heat a drizzle of oil in a large pan over medium-high heat. Add carrots, cabbage, and a pinch of salt; cook, stirring occasionally, until veggies are wilted and softened, 3-4 minutes. • Meanwhile, quarter lime.
• Stir edamame, sweet soy glaze, and chili sauce into pan with veggies. Bring to a simmer, then reduce heat to medium low.
• Once water is boiling, add noodles to pot. Cook until tender, 1-2 minutes. • Drain and rinse thoroughly under cold water, at least 30 seconds. TIP: This stops cooking and helps prevent sticky noodles.
• Add drained noodles to pan with sauce and veggies; toss until combined and noodles are warmed through, 1-2 minutes. (TIP: If sauce is too thick, add a splash of water.) Stir in a big squeeze of lime juice to taste; season with salt and pepper. • Divide between bowls. Roughly tear cilantro leaves, discarding stems, and sprinkle over noodles. Top with peanuts and serve with any remaining lime wedges on the side.