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Rainbow Thai Noodle Toss

Rainbow Thai Noodle Toss

with Edamame, Chili Sauce, Peanuts & Cilantro

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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!

Tags:QuickVeggieSpicy
Allergens:SoyWheatPeanuts

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time15 minutes
Prep Time5 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

4 ounce

Shredded Carrots

4 ounce

Shredded Red Cabbage

4 ounce

Shelled Edamame

(ContainsSoy)

4 tablespoon

Sweet Soy Glaze

(ContainsSoy, Wheat)

2 ounce

Sweet Thai Chili Sauce

(ContainsSoy)

6 ounce

Ramen Noodles

(ContainsWheat)

1 unit

Lime

¼ ounce

Cilantro

1 ounce

Peanuts

(ContainsPeanuts)

Not included in your delivery

Salt

Pepper

1 teaspoon

Vegetable Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Calories670 kcal
Fat14 g
Saturated Fat2 g
Carbohydrate117 g
Sugar40 g
Dietary Fiber12 g
Protein23 g
Cholesterol0 mg
Sodium2020 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Large Pan
Medium Pot
Large Pot
Strainer
Instructionsarrow up iconarrow up icon
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1

• 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.

2

• Stir edamame, sweet soy glaze, and chili sauce into pan with veggies. Bring to a simmer, then reduce heat to medium low.

3

• 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.

4

• 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.