Step 1

• Bring a large pot of water to a boil. Washand dry produce.• In a large bowl, whisk together sesamedressing, chili sauce, miso sauceconcentrates, mustard, 1½ TBSP soysauce (3 TBSP for 4 servings), ¼ tspvinegar (½ tsp for 4), and as many chiliflakes as you like (we used half).

Step 2

• Heat a large dry pan over medium-highheat. Add sesame seeds and toast,stirring frequently, until fragrant andgolden brown, 2-3 minutes.• Transfer to bowl with miso-sesame sauce.

Step 3

• Heat a drizzle of oil in same pan overmedium-high heat. Add cabbage andcarrot mix and edamame; seasonwith salt and pepper. Cook, stirringoccasionally, until just tender, 2-3 minutes.

Step 4

Meanwhile, trim and thinly slicescallions.• Once water is boiling, gently separateSun Noodle Ramen Noodles and addto pot. Cook, stirring, until just tender,2 minutes.• Drain and rinse thoroughly under coldwater, at least 30 seconds. Shake off anyexcess water.

Step 5

• Transfer drained noodles to bowl withsauce. Using tongs, toss until noodles areevenly coated.• Add half the scallions and half the stirfried veggies; toss until evenly combined.

Step 6

• Divide noodles between bowls; top withremaining stir-fried veggies. Garnishwith remaining scallions and serve.