Rainbow Thai Noodle Toss

🥘 Ingredients

• black pepper
  1 tsp
• cilantro
  1 handful
• cooking oil
  1 tbsp
• edamame
  1 c
• lime
  1 unit
• peanuts
  2 tbsp
• ramen noodles
  2 packs
• salt
  1 tsp
• shredded carrots
  1 c
• shredded red cabbage
  1 c
• sweet soy glaze
  2 tbsp
• sweet thai chili sauce
  3 tbsp

🍳 Cookware

• medium pot
• large pan
• strainer

1. 

   1

   Bring a medium pot of salted water to a boil. Wash and dry all produce.
2. 

   2

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add shredded carrots , shredded red cabbage , and a pinch of salt ; cook, stirring occasionally, until veggies are wilted and softened ⏱️ 3 minutes . Meanwhile, quarter lime .

   cooking oil: 1 tbsp, shredded carrots: 1 c, shredded red cabbage: 1 c, salt: 1 tsp, lime: 1 unit
3. 

   3

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

   edamame: 1 c, sweet soy glaze: 2 tbsp, sweet thai chili sauce: 3 tbsp
4. 

   4

   Once water is boiling, add ramen noodles to pot. Cook until tender ⏱️ 1 minutes . Drain in a strainer and rinse thoroughly under cold water ⏱️ 30 seconds to stop cooking and help prevent sticky noodles.

   ramen noodles: 2 packs
5. 5

   Add drained noodles to pan with sauce and veggies; toss until combined and noodles are warmed through ⏱️ 1 minutes . If sauce is too thick, add a splash of water. Stir in a big squeeze of lime juice to taste; season with salt and black pepper .

   black pepper: 1 tsp
6. 6

   Divide between bowls. Roughly tear cilantro leaves, discarding stems, and sprinkle over noodles. Top with peanuts and serve with any remaining lime wedges on the side.

   cilantro: 1 handful, peanuts: 2 tbsp