Bring a medium pot of salted water to a boil. Wash and dry produce.

Halve, core, and thinly slice bell pepper into strips. Trim and thinly slice scallions, separating whites from greens.

Once water is boiling, add noodles to pot. Cook, stirring occasionally, until al dente, 5-7 minutes. Drain and set aside.

While noodles cook, heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add bell pepper, cabbage, scallion whites, carrots, edamame, and a pinch of salt and pepper. Cook, stirring occasionally, until veggies are browned and tender, 4-6 minutes. (For 4 servings, you may need to work in batches.)

Add sweet soy glaze, chili sauce, and 1⁄4 cup water (1⁄2 cup for 4); cook, stirring occasionally, until sauce is warmed through, 30-60 seconds.

Remove pan from heat; add drained noodles and ½ TBSP butter (1 TBSP for 4). Toss to combine. (If sauce seems too thick, add water a splash at a time until everything is coated in sauce.)  Taste and season with salt and pepper if desired.

Gently crush peanuts in their bag.