Firecracker Chicken Ramen Stir-Fry
with Edamame & Scallions
Calling all you heat-seekers and noodle fans—this one’s for you! In just 15 minutes, you’ll be enjoying a bowl of chewy ramen loaded with colorful stir-fried bell peppers, cabbage, scallions, carrots, and edamame. The secret ingredient? Our famous firecracker sauce! This rich, spicy, savory, sweet, salty, tangy AND vegan number our chefs dreamed up is sure to make tonight’s dinner one to remember.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Bell Pepper
4 unit
Scallions
4 ounce
Edamame
(Contains Soy)
4 tablespoon
Sweet Soy Glaze
(Contains Sesame, Soy, Wheat)
2 tablespoon
Hoisin Sauce
(Contains Soy, Wheat)
1 unit
Pho Stock Concentrate
1 teaspoon
Sriracha
1 tablespoon
Brown Sugar
4.5 ounce
Ramen Noodles
(Contains Wheat)
4 ounce
Red Cabbage and Carrot Mix
10 ounce
Chicken Breast Strips
Not included in your delivery
2 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• 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 ½-inch pieces.
• 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.
Rinse shrimp under cold water. Pat shrimp or chicken dry with paper towels and season with salt and pepper. Add shrimp or chicken to pan along with veggies; cook, stirring occasionally, until cooked through, 4-6 minutes.
• Meanwhile, in a medium bowl, combine sweet soy glaze, hoisin, stock concentrate, Sriracha, ¼ cup water, and 1 tsp brown sugar (be sure to measure—we sent more!). (For 4 servings, use ½ cup water and 2 tsp brown sugar.)
• Once water is boiling, add noodles to pot. Cook until tender, 1-2 minutes. • Drain and rinse noodles under cold water, 30 seconds.
• 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.
• Divide stir-fry between plates. Serve.
Chicken is fully cooked when internal temperature reaches 165°.
