Step 1

• Bring a large pot of salted water to aboil. Wash and dry produce.• Halve, core, and thinly slice bellpepper into strips. Trim scallions; cutcrosswise into ½-inch pieces.

Step 2

• Heat a drizzle of oil in a large pan overmedium-high heat. Add bell pepper,edamame, and scallions; cook, stirringoccasionally, until lightly browned,4-6 minutes. Season with saltand pepper.

Step 3

• Meanwhile, in a medium bowl,combine sweet soy glaze, hoisin,stock concentrate, Sriracha, ¼ cupwater, and 1 tsp brown sugar(be sure to measure—we sent more!).(For 4 servings, use ½ cup water and2 tsp brown sugar.)

Step 4

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

Step 5

• Add another drizzle of oil to pan withveggies. Add cabbage and carrotmix; season with salt and pepper.Cook, stirring occasionally, untilsoftened, 2-3 minutes.• Add sauce mixture and drainednoodles; toss to combine. Cook,tossing occasionally, until everything iscoated in sauce, 2-3 minutes more.

Step 6

• Divide stir-fry between plates. Serve.