• Bring a small pot of water to a boil. Wash and dry produce. • Trim scallions; thinly slice greens until you have 1 TBSP (2 TBSP for 4 servings). Cut remaining greens and whites into 1-inch pieces. • Place noodles in a medium heatproof bowl. • Once water is boiling, pour over noodles; soak until noodles can be easily pulled apart with a fork, 3-4 minutes. Drain and rinse under cold water (noodles will finish cooking in Step 3).

• Open package of chicken* and drain off any excess liquid; place in a second medium bowl. Toss with 1 tsp soy sauce (2 tsp for 4 servings) and pepper. • Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chicken and scallion pieces in a single layer. Cook, stirring occasionally, until chicken is browned and cooked through and scallions are lightly charred, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan. Rinse shrimp* under cold water, then pat dry with paper towels. Swap in shrimp for chicken.

• Heat a large drizzle of oil in same pan over medium-high heat. Add cabbage and carrot mix and cook, stirring occasionally, until just tender, 2-3 minutes. • Add drained noodles and cook, tossing, until combined, 1-2 minutes more. (If noodles seem dry, add another drizzle of oil.) • Remove from heat. Add chicken and scallion mixture, umami ginger sauce, half the Sriracha, and remaining soy sauce; toss until coated and saucy.

• Divide stir-fry between shallow bowls; top with sliced scallion greens and drizzle with as much remaining Sriracha as you like. Serve. Shrimp are fully cooked when internal temperature reaches 145°.