Top a mountain of Japanese kishimen noodles with a hearty combination of savory dried beef, an air-dried mushroom blend, garlic, and Soy Vay's Veri Veri Teriyaki sauce. Dinner is served!
Dry Weight 6.5oz. per serving
Recipe Card and Nutritional Information
Dried Vegetable Mix
MINIMUM EQUIPMENT: 2 Pots, stove, serving spoon or spatula, bowl.
Boil 2.5 quarts of water. In a bowl or pot, add dried veggies, garlic, and beef, and cover with boiling water. Stir well, cover, and set aside for at least 10 minutes.
You might need to add a little more water to your pot. Bring water back to a boil, add noodles, and cook until tender (8-10 minutes). Drain and set aside.
Sauté rehydrated veggies, garlic, and meat in olive oil on medium heat, stir in teriyaki sauce, and bring to a simmer. Fold in noodles until heated and thoroughly coated, top with Sriracha, and serve.
TIP – Add some gourmet flare by rehydrating and sautéing garlic separately. It’s worth the extra step!
INGREDIENTS: KISHIMEN NOOLES (ENRICHED WHEAT FLOUR ((WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID)), SALT) dried VEGETABLE MIX (Air dried SHITAKE MUSHROOMs, MUSHROOMS, ONION, GREEN ONION, TOASTED SESAME SEEDS), dried garlic, SOY VAY’s VERI VERI TERIYAKI SAUCE (preservative free soy sauce, fresh ginger, garlic, onions, pressed soy, sesame oil, sesame seeds), DRIED BEEF, SRIRACHA (Chili, Sugar, Salt, Garlic, Distilled Vinegar, Potassium Sorbate, Sodium Bisulfite, Xanthan Gum, ORGANIC EXTRA VIRGIN OLIVE OIL
PACKAGED IN A KITCHEN THAT HANDLES WHEAT, EGG, MILK, FISH, SHELLFISH, SOYBEAN, PEANUT, AND TREE NUT PRODUCTS.
CONTAINS: Wheat and soy