🥘 Ingredients
-
bell pepper1 unit
-
black pepper½ tsp
-
brown sugar1 tsp
-
cooking oil2 tbsp
-
edamame1 c
-
hoisin sauce2 tbsp
-
pho stock concentrate1 unit
-
ramen noodles2 packets
-
red cabbage and carrot mix1 c
-
salt1 tsp
-
scallions4 scallions
-
shrimp8 oz
-
sriracha1 tbsp
-
sweet soy glaze2 tbsp
-
water¼ cup
🍳 Cookware
- large pot
- large pan
- medium bowl
-
1shrimp edamame sweet soy glaze pho stock concentrate red cabbage and carrot mix scallions brown sugar bell pepper sriracha hoisin sauce ramen noodles cooking oil water salt black peppershrimp: 8 oz, edamame: 1 c, sweet soy glaze: 2 tbsp, pho stock concentrate: 1 unit, red cabbage and carrot mix: 1 c, scallions: 4 scallions, brown sugar: 1 tsp, bell pepper: 1 unit, sriracha: 1 tbsp, hoisin sauce: 2 tbsp, ramen noodles: 2 packets, cooking oil: 2 tbsp, water: ¼ cup, salt: 1 tsp, black pepper: ½ tsp -
2Bring a large pot of salted water to a boil. Wash and dry produce. Halve, core, and thinly slice bell pepper into strips. Trim scallions; cut crosswise into ½-inch pieces. -
3Heat 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 ⏱️ 4 minutes . Season with salt and black pepper. -
4Meanwhile, in a medium bowl , combine sweet soy glaze, hoisin sauce, pho stock concentrate, sriracha, water, and brown sugar. -
5Once water is boiling, add ramen noodles to pot. Cook until tender ⏱️ 2 minutes . Drain and rinse noodles under cold water ⏱️ 30 seconds . -
6Add another drizzle of cooking oil to pan with veggies. Add red cabbage and carrot mix; season with salt and black pepper. Cook, stirring occasionally, until softened ⏱️ 3 minutes . Add sauce mixture and drained noodles; toss to combine. Cook, tossing occasionally, until everything is coated in sauce ⏱️ 3 minutes more. -
7Divide stir-fry between plates. Serve.