Green Noodle Bowl

Directions

1. Prepare pasta according to package directions, adding green peas and edamame during last 5 minutes of cooking. Reserve 1/2 cup cooking liquid before draining. Return pasta and vegetables to pan; set aside.
2. Meanwhile, heat olive oil in large skillet over medium heat. Cook sugar snap peas, baby bok choy and onion 3 to 5 minutes or until crisp-tender, stirring frequently. Remove from heat.
3. For sauce, place soy sauce, syrup, ginger, garlic and red pepper flakes in food processor or blender; add reserved pasta cooking liquid and process until combined.
4. Add sauce and sautéed vegetables to pasta; toss to combine. Garnish each serving with bean sprouts and Sriracha, if desired.