Step 1

• 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.

Step 2

• 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.

Step 3

• 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.)

Step 4

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

Step 5

• 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.

Step 6

• Divide stir-fry between plates. Serve.