Vegan Firecracker Ramen Stir-Fry

🥘 Ingredients

• bell pepper
  2 unit
• brown sugar
  1 tbsp
• cooking oil
  2 tsp
• edamame
  8 oz
• hoisin sauce
  4 tbsp
• pepper
• pho stock concentrate
  2 unit
• ramen noodles
  9 oz
• red cabbage and carrot mix
  8 oz
• salt
• scallions
  8 unit
• sriracha
  2 tsp
• sweet soy glaze
  1/2 c

🍳 Cookware

• large pot
• large pan
• medium bowl

1. 

   1

   Bring a large pot of salted water to a boil. Wash and dry all produce. Halve, core, and thinly slice bell pepper into strips. Trim scallions ; cut crosswise into ½-inch pieces.

   bell pepper: 2 unit, scallions: 8 unit
2. 

   2

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add bell pepper, edamame , and scallions; cook, stirring occasionally, until lightly browned, ⏱️ 6 minutes . Season with salt and pepper .

   cooking oil: 2 tsp, edamame: 8 oz, salt, pepper
3. 

   3

   Meanwhile, in a medium bowl , combine sweet soy glaze , hoisin sauce , pho stock concentrate , sriracha , ¼ cup water, and brown sugar (be sure to measure—we sent more!). (For 4 servings, use ½ cup water and 2 tsp brown sugar.)

   sweet soy glaze: 1/2 c, hoisin sauce: 4 tbsp, pho stock concentrate: 2 unit, sriracha: 2 tsp, brown sugar: 1 tbsp
4. 

   4

   Once water is boiling, add ramen noodles to pot. Cook until tender, 1-2 minutes. Drain and rinse noodles under cold water, ⏱️ 30 seconds .

   ramen noodles: 9 oz
5. 

   5

   Add another drizzle of oil to pan with veggies. Add red cabbage and carrot mix ; season with salt and pepper. Cook, stirring occasionally, until softened, 2-3 minutes. Add sauce mixture and drained noodles; toss to combine. Cook, tossing occasionally, until everything is coated in sauce, ⏱️ 3 minutes more.

   red cabbage and carrot mix: 8 oz
6. 

   6

   Divide stir-fry between plates. Serve.