Edamame Stir-Fry Noodle Bowls

🥘 Ingredients

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

🍳 Cookware

• medium pot
• large pan

1. 

   1

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

   salt: 1 tsp, scallions: 2 units, 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 ⏱️ 3 minutes . Add bok choy and napa cabbage . Season with salt and black pepper . Cook until slightly softened ⏱️ 1 minute .

   cooking oil: 1 tbsp, shredded carrots: 1 c, edamame: 1 c, bok choy and napa cabbage: 1 bunch, black pepper: 1 tsp
3. 

   3

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

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

   4

   Once water is boiling, add ramen noodles to pot. Cook until tender ⏱️ 1 minute . TIP: Noodles overcook quickly; do not cook more than 1 minute! Drain and rinse thoroughly under cold water ⏱️ 30 seconds . This stops the cooking and helps prevent sticky noodles.

   ramen noodles: 2 packs
5. 

   5

   Add drained noodles to pan with veggies and toss to combine. Cook ⏱️ 1 minute . TIP: If sauce is too thick, add a splash of water. Remove from heat. Stir in juice from two lime wedges. Season with salt and black 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: 1 tbsp