Sweet Soy Chicken Two Ways

• Once medium pot of water is boiling, add noodles. Cook, stirring occasionally, until al dente, 5-7 minutes. Turn off heat. Drain and thoroughly rinse under cold water, then return to pot. (You’ll add more to the pot in Step 5.)

• While noodles cook, in a medium bowl, combine sweet soy glaze, cornstarch, and 1 cup water (1½ cups for 4 servings). Whisk until cornstarch has dissolved; set aside. • Open package of chicken* and drain off any excess liquid. • Heat a large drizzle of oil in a large pan over medium-high heat. Add bell pepper, shallot, and ginger; season with salt and pepper. • Cook, stirring occasionally, until veggies begin to soften, 3-4 minutes.

• Add chicken and edamame to pan with veggies; stir to combine (add another drizzle of oil if pan seems dry). Cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes. • Add sweet soy mixture; stir to evenly coat. Cook until sauce has thickened slightly, 30-60 seconds (1-2 minutes for 4 servings). Remove pan from heat.

• Transfer half the chicken and veggies to pot with drained noodles. Toss to combine. Season with salt to taste. Cover to keep warm.

• Return pan with remaining chicken and veggies to medium heat. Add cabbage and Szechuan paste; stir to combine. • Cook, stirring, until stir-fry is fragrant and cabbage softens slightly, 1-2 minutes.