Remove stem, seeds, and ribs from 1 red bell pepper and cut into ½" slices. Trim and thinly slice 4 green onions into 1" pieces. In a mixing bowl, combine 3 fl. oz. of garlic sesame sauce, 1 tsp. of sambal (to taste), 2 Tbsp. of water, and 1 tsp. of cornstarch. Set aside.

Place a large non-stick pan over medium-high heat and add 2 tsp. of olive oil. Add the sliced bell peppers and a pinch of salt to the hot pan. Stir occasionally until tender, 6-8 minutes. Add the green onions, 3 oz. of edamame, and 1 Tbsp. of minced garlic and chili pepper (to taste). Stir occasionally until lightly browned, 1-2 minutes. If the pan is dry, add water, 1 Tbsp. at a time as necessary.

Add 10 oz. of par cooked Asian noodles and the prepared sauce (to taste) to the hot pan with vegetables. Stir often until the sauce has thickened and the noodles are coated and heated through, 2-3 minutes. Remove from burner.

Plate the dish as desired, garnishing with 1 tsp. of multicolor sesame seeds and ½ oz. of wonton strips. Bon appétit!