• 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).

• 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.

• 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 stirfried veggies; toss until evenly combined.

• Divide noodles between bowls; top with remaining stir-fried veggies. Garnish with remaining scallions and serve.