Vegan Firecracker Ramen Stir-Fry

🥘 Ingredients

• bell pepper
  1 piece
• black pepper
  1 pinch
• brown sugar
  1 tsp
• cooking oil
  2 tbsp
• edamame
  1 c
• hoisin sauce
  2 tbsp
• pho stock concentrate
  1 unit
• ramen noodles
  2 packets
• red cabbage and carrot mix
  2 c
• salt
  1 pinch
• scallions
  2 pieces
• sriracha
  1 tbsp
• sweet soy glaze
  2 tbsp
• water
  ¼ cup

🍳 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 and cut crosswise into ½-inch pieces.

   bell pepper: 1 piece, scallions: 2 pieces
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 ⏱️ 4 minutes . Season with salt and black pepper .

   cooking oil: 2 tbsp, edamame: 1 c, salt: 1 pinch, black pepper: 1 pinch
3. 

   3

   Meanwhile, in a medium bowl , combine sweet soy glaze , hoisin sauce , pho stock concentrate , sriracha , water , and brown sugar .

   sweet soy glaze: 2 tbsp, hoisin sauce: 2 tbsp, pho stock concentrate: 1 unit, sriracha: 1 tbsp, water: ¼ cup, brown sugar: 1 tsp
4. 

   4

   Once water boils, add ramen noodles to the pot. Cook until tender ⏱️ 1 minute . Drain and rinse noodles under cold water for ⏱️ 30 seconds .

   ramen noodles: 2 packets
5. 

   5

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

   red cabbage and carrot mix: 2 c
6. 

   6

   Divide stir-fry between plates and serve.