Rainbow Thai Noodle Toss

🥘 Ingredients

• black pepper
  1 tsp
• cilantro
  1 oz
• cooking oil
  2 tsp
• edamame
  8 oz
• lime
  1 unit
• peanuts
  2 oz
• ramen noodles
  12 oz
• salt
  1 tsp
• shredded carrots
  8 oz
• shredded red cabbage
  8 oz
• sweet Thai chili sauce
  4 oz
• sweet soy glaze
  1/2 c

🍳 Cookware

• medium pot
• large pot
• large pan

1. 

   1

   Bring a medium pot (or large pot for 4 servings) of salted water to a boil. Wash and dry all produce. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add shredded carrots and shredded red cabbage , and a pinch of salt ; cook, stirring occasionally, until veggies are wilted and softened, ⏱️ 4 minutes . Meanwhile, quarter lime .

   cooking oil: 2 tsp, shredded carrots: 8 oz, shredded red cabbage: 8 oz, salt: 1 tsp, lime: 1 unit
2. 

   2

   Stir edamame and sweet soy glaze and sweet Thai chili sauce into pan with veggies. Bring to a simmer, then reduce heat to medium low.

   edamame: 8 oz, sweet soy glaze: 1/2 c, sweet Thai chili sauce: 4 oz
3. 

   3

   Once water is boiling, add ramen noodles to pot. Cook until tender, ⏱️ 2 minutes . Drain and rinse thoroughly under cold water, at least ⏱️ 30 seconds . TIP: This stops cooking and helps prevent sticky noodles.

   ramen noodles: 12 oz
4. 

   4

   Add drained noodles to pan with sauce and veggies; toss until combined and noodles are warmed through, ⏱️ 2 minutes . (TIP: If sauce is too thick, add a splash of water.) Stir in a big squeeze of lime juice to taste; season with black pepper and salt. Divide between bowls. Roughly tear cilantro leaves, discarding stems, and sprinkle over noodles. Top with peanuts and serve with any remaining lime wedges on the side.

   black pepper: 1 tsp, cilantro: 1 oz, peanuts: 2 oz