Vegetable Teriyaki With Japanese Noodles
7 ounces of Shirataki Noodles, rinsed and drained (precooked ramen, soba, or udon noodles can be used as well)
1 tablespoon of toasted sesame seeds (optional)
3 cups of mixed vegetables (mix of baby bok choi, baby peppers, zucchini, and shishito peppers pictured)
½ cup of bean sprouts
½ cup of tofu or precooked chicken breast, diced (optional)
⅓ cup of Teriyaki sauce
Put the noodles in a mixing bowl and sprinkle them with the toasted sesame seeds. Add in the vegetables, bean sprouts, and optional tofu/chicken. Pour the teriyaki sauce on top of all of the ingredients in the mixing bowl and stir everything together. Load everything from the mixing bowl into a Ready. Chef. Go!® bag and distribute evenly inside the bag. Seal the bag.
Conventional Oven: Preheat the oven to 400° F. Place the bag on a baking sheet and cook for 25 to 30 minutes.
Microwave: Place the bag on a microwave-safe dish and microwave on high for 4 minutes.
Let the bag cool for 1 to 2 minutes and then cut it open and plate the noodles to serve.