Vegan Firecracker Ramen Stir-Fry
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Vegan Firecracker Ramen Stir-Fry

Vegan Firecracker 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.

Tags:
New
Vegan
Calorie Smart
Easy Cleanup
Easy Prep
Spicy
Quick
Allergens:
Soy
Sesame
Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time15 minutes
Prep Time5 minutes
DifficultyEasy

Ingredients

serving amount

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

Not included in your delivery

2 teaspoon

Cooking Oil

Salt

Pepper

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Nutrition Values

/ per serving
Calories500 kcal
Fat9 g
Saturated Fat0.5 g
Carbohydrate96 g
Sugar32 g
Dietary Fiber9 g
Protein17 g
Cholesterol0 mg
Sodium1850 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Large Pan
Medium Bowl
Strainer

Instructions

Prep
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 ½-inch pieces.

Stir-Fry Veggies
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.

Make Sauce
3

• 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.)

Cook Noodles
4

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

Assemble & Toss
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.

Serve
6

• Divide stir-fry between plates. Serve.

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