1. Bring a large pot of salted water to a boil. When you water is hot cook your chow mein for ~2 min, strain, run under cold water and set aside.

GF: Bring a large pot/ kettle of water up to a boil, remove from heat. Either in the same pot or in a separate bowl submerge/ cover you rice noodles and let sit for ~ 7 minutes or until there is no ‘crunch’ when trying a piece ** Keep 1/3 cup of water off to the side** Strain the noodles and run them under cold water to stop the cooking process so they don’t go too soft. Set aside.

2. Remove the veggies and cut them as shown below. Cut the white end of the green onion into strips and dice the top green part for garnish.

3. In a large pan, heat a splash of oil over medium-high heat. Once the pan is hot, add the sliced broccolini, carrot, and cabbage. Let them cook for approximately 8 minutes or until they start to brown on the edges.

4. Next, add the noodles, strained edamame, and green onion strips to the pan. Also, add 75% of your chili garlic sauce. Allow everything to cook together for approximately 6-7 minutes or until the sauce has thickened and is coating the noodles and vegetables.

6. Transfer everything to a bowl. Garnish with the ends of your green onion and sesame seeds. Drizzle a little more sauce over the top.

7. ENJOY!