• Bring a large pot of water to a boil. Wash and dry produce. • In a large bowl, whisk together sesame dressing, chili sauce, miso sauce concentrates, mustard, 1½ TBSP soy sauce (3 TBSP for 4 servings), ¼ tsp vinegar (½ tsp for 4), and as many chili flakes as you like (we used half). **Rinse shrimp under cold water, then pat dry with paper towels, or open package of chicken and drain off any excess liquid. Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp or chicken in a single layer; season with salt and pepper. Cook, stirring occasionally, until cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.**

• Heat a large dry pan over medium-high heat. Add sesame seeds and toast, stirring frequently, until fragrant and golden brown, 2-3 minutes. • Transfer to bowl with miso-sesame sauce. **Use pan used for shrimp or chicken here.**

• Heat a drizzle of oil in same pan over medium-high heat. Add cabbage and carrot mix and edamame; season with salt and pepper. Cook, stirring occasionally, until just tender, 2-3 minutes.

• Meanwhile, trim and thinly slice scallions. • Once water is boiling, gently separate Sun Noodle Ramen Noodles and add to pot. Cook, stirring, until just tender, 2 minutes. • Drain and rinse thoroughly under cold water, at least 30 seconds. Shake off any excess water.

• Transfer drained noodles to bowl with sauce. Using tongs, toss until noodles are evenly coated. • Add half the scallions and half the stir-fried veggies; toss until evenly combined. **Add half the shrimp or half the chicken along with half the scallions and half the stir-fried veggies.**

• Divide noodles between bowls; top with remaining stir-fried veggies. Garnish with remaining scallions and serve. **Top noodles with remaining shrimp or remaining chicken along with remaining stir-fried veggies.** ***Chicken is fully cooked when internal temperature reaches 165°.***