• Bring 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 1/2-inch pieces.

• Heat a drizzle of oil in a large pan over medium-high heat. Add bell pepper, edamame, and scallions; cook, stirring occasionally, until lightly browned, 4-6 minutes. Season with salt and pepper. Rinse shrimp under cold water. Pat shrimp or chicken dry with paper towels and season with salt and pepper. Add shrimp or chicken to pan along with veggies; cook, stirring occasionally, until cooked through, 4-6 minutes.

• Meanwhile, in a medium bowl, combine sweet soy glaze, hoisin, stock concentrate, Sriracha, 1/4 cup water, and 1 tsp brown sugar (be sure to measure—we sent more!). (For 4 servings, use 1/2 cup water and 2 tsp brown sugar.)

• Once water is boiling, add noodles to pot. Cook until tender, 1-2 minutes. • Drain and rinse noodles under cold water, 30 seconds.

• Add another drizzle of oil to pan with veggies. Add cabbage and carrot mix; season with salt and pepper. Cook, stirring occasionally, until softened, 2-3 minutes. • Add sauce mixture and drained noodles; toss to combine. Cook, tossing occasionally, until everything is coated in sauce, 2-3 minutes more.

• Divide stir-fry between plates. Serve. Chicken is fully cooked when internal temperature reaches 165°.