Vegan Ground Beef Noodle Stir Fry

Prepare the sauce:
1 Whisk together the sauce until smooth. Taste and adjust the seasonings to your preference. It will seem salty, but this will mellow out once combined with all the ingredients.
Cook the noodles:
3 Bring a medium pot of water to a boil. Cook the noodles according to package directions. Drain, rinse, and set aside.
Cook the chicken:
5 As you wait for the water to boil, cook the Impossible Ground Beef. Heat 1 tablespoon of neutral oil in a large skillet over medium-high heat. Add the Impossible Ground Beef and season lightly with salt. Cook for 12–15 minutes until completely cooked. Transfer to a bowl.
Cook the vegetables:
7 Add the onion and red bell pepper to the skillet and cook until translucent. Sauté for 6–7 minutes.
8 Add the frozen edamame. Cook, breaking up the frozen pieces, for 5–6 minutes until the edamame is bright green.
9 Add the sliced cabbage. Return the Impossible Ground Beef to the skillet and pour the sauce on top. Bring to a boil and toss to coat. Cook for 3–5 minutes until the cabbage is wilted.
Finish the noodle stir fry:
11 Add the noodles to the skillet and toss to coat for 1–2 minutes to warm them up. Turn off the heat.
To serve:
13 Transfer the noodles to a large serving bowl. Serve with minced scallions on top. Enjoy!