Cook the Yet-Ca-Mein Asian noodles according to the instructions on the box. Once they’re done, set them aside in cold water (this helps them not stick together!).

Boil the edamame in water for about four minutes then drain and set aside.

Finely chop the garlic and ginger together.

Peel the onion and carrot. Cut the carrot into thin bevel slices, the bell pepper into strips, and the zucchini into bevel slices (then halve those). Cut the onion into eighths and separate the layers.

In a bowl, whisk together the teriyaki sauce, soy sauce, maple syrup, rice vinegar, and sriracha.

Preheat your oil in a wok or large saucepan over medium-high heat.

Add the carrots and onion, stirring often for 5–7 minutes until they start to soften. Then toss in the bell pepper and continue cooking for another 2–3 minutes.

Toss in the beef strips, zucchini, edamame, garlic, and ginger. Season with salt and pepper. Cook until the beef is no longer pink, about 5 minutes.

Remove everything from the wok, then pour the sauce into the empty wok. Let it boil for about 2–3 minutes to thicken before returning the meat and veggies back in.

Drain the pasta well and add it to the wok. Stir often for about 5 minutes until the noodles have soaked up all that delicious sauce.

Plate it up and enjoy this comforting bowl of goodness!