• Bring a large pot of salted water to a boil. TIP: For quicker boiling, boil half the water in an electric kettle, then transfer to pot. Move on to next steps while water comes to a boil. • Add noodles; cook until just tender, 1-2 minutes. Drain and rinse noodles under cold water. Toss with a drizzle of oil.

• Wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Halve lime. Roughly chop cilantro.

• Rinse shrimp* under cold water, then pat dry. • Drizzle oil in a very hot pan. Add shrimp, scallion whites, bok choy and napa cabbage, carrots, and garlic powder. Cook, stirring occasionally, until shrimp are cooked through and veggies are softened, 4-6 minutes. TIP: While shrimp and veggies cook, move on to next step to mix sauce.

In a bowl, combine sweet soy glaze, chili sauce, and ponzu. TIP: Use scissors to open packets quickly! • Transfer sweet soy mixture to pan with shrimp and veggies. Add noodles and scallion greens; toss to coat. • Divide noodle stir-fry between bowls; squeeze lime over top. Garnish with cilantro and sesame seeds. Serve. ***Shrimp are fully cooked when internal temperature reaches 145°.***