Edamame Stir-Fry Noodle Bowls

🥘 Ingredients

• black pepper
  1 tsp
• bok choy and napa cabbage
  12 oz
• butter
  2 tbsp
• cooking oil
  2 tsp
• edamame
  8 oz
• lime
  1 unit
• ramen noodles
  12 oz
• salt
  1 tsp
• scallions
  2 unit
• sesame seeds
  2 tbsp
• shredded carrots
  8 oz
• sweet soy glaze
  2 tbsp
• sweet thai chili sauce
  4 oz

🍳 Cookware

• medium pot
• large pan

1. 

   1

   Bring a medium pot of salted water to a boil. Wash and dry all produce. Meanwhile, trim and thinly slice scallions , separating whites from greens. Quarter lime .

   scallions: 2 unit, lime: 1 unit
2. 

   2

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add shredded carrots , scallion whites, and edamame . Cook, stirring occasionally, until veggies are softened, ⏱️ 4 minutes . Add bok choy and napa cabbage . Season with salt and black pepper . Cook until slightly softened, ⏱️ 2 minutes .

   cooking oil: 2 tsp, shredded carrots: 8 oz, edamame: 8 oz, bok choy and napa cabbage: 12 oz, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   Stir sweet soy glaze , sweet thai chili sauce , and butter (1 TBSP for 2 servings; 2 TBSP for 4 servings) into pan with veggies; bring to a simmer, then reduce heat to medium low.

   sweet soy glaze: 2 tbsp, sweet thai chili sauce: 4 oz, butter: 2 tbsp
4. 

   4

   Once water is boiling, add half the ramen noodles (all for 4 servings) to pot. Cook until tender, ⏱️ 60 seconds . TIP: Noodles overcook quickly; don't cook more than 60 seconds! Drain and rinse thoroughly under cold water, at least ⏱️ 30 seconds . (This stops the cooking and helps prevent sticky noodles.)

   ramen noodles: 12 oz
5. 

   5

   Add drained noodles to pan with veggies and toss to combine; cook, ⏱️ 2 minutes . TIP: If sauce is too thick, add a splash of water. Remove from heat. Stir in juice from two lime wedges (whole lime for 4 servings). Season with salt and pepper.
6. 

   6

   Divide noodle stir-fry between bowls. Garnish with scallion greens and sesame seeds . Serve with any remaining lime wedges on the side.

   sesame seeds: 2 tbsp