• Bring a large pot of water to a boil. Wash and dry produce. • In a large bowl, whisk together sesame dressing, chili sauce, miso sauce concentrates, mustard, 11/2 TBSP soy sauce (3 TBSP for 4 servings), 1/4 tsp vinegar (1/2 tsp for 4), and as many chili flakes as you like (we used half). Rinse shrimp under cold water, then pat dry with paper towels, or open package of chicken and drain off any excess liquid. Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp or chicken in a single layer; season with salt and pepper. Cook, stirring occasionally, until cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.

• Heat a large dry pan over medium-high heat. Add sesame seeds and toast, stirring frequently, until fragrant and golden brown, 2-3 minutes. • Transfer to bowl with miso-sesame sauce. Use pan used for shrimp or chicken here.

• Heat a drizzle of oil in same pan over medium-high heat. Add cabbage and carrot mix and edamame; season with salt and pepper. Cook, stirring occasionally, until just tender, 2-3 minutes.

• Meanwhile, trim and thinly slice scallions. • Once water is boiling, gently separate Sun Noodle Ramen Noodles and add to pot. Cook, stirring, until just tender, 2 minutes. • Drain and rinse thoroughly under cold water, at least 30 seconds. Shake off any excess water.

• Transfer drained noodles to bowl with sauce. Using tongs, toss until noodles are evenly coated. • Add half the scallions and half the stir-fried veggies; toss until evenly combined. Add half the shrimp or half the chicken along with half the scallions and half the stir-fried veggies.

• Divide noodles between bowls; top with remaining stir-fried veggies. Garnish with remaining scallions and serve. Top noodles with remaining shrimp or remaining chicken along with remaining stir-fried veggies. Chicken is fully cooked when internal temperature reaches 165°.