Dinner with Kikka vegetarian shirataki noodle salad, vegetarian shirataki
Photograph the shelf it sits on and tonight's recipe is written around everything that is there.
On the label
SHIRATAKI NOODLE (WATER, SOYBEANS, YAM FLOUR, CALCIUM HYDROXIDE, GLUCONO DELTA LACTONE, CALCIUM SULFATE), NAPA CABBAGE, RED CABBAGE, GREEN PAPAYA, CARROT, PEA SPROUTS, SHIRATAKI DRESSING (SWEET CHILI SAUCE [WATER, SUGAR, RED CHILI, CORNSTARCH, TURNIP, CARROT, GARLIC, SALT, ACETIC ACID, CITRIC ACID, XANTHAN GUM], WHITE VINEGAR, CITRUS SEASONING [WATER, DISTILLED VINEGAR, CITRIC ACID, CONCENTRATED ORANGE JUICE, CONCENTRATED LEMON JUICE], VEGETARIAN SAUCE [SOY SAUCE (WATER, SOYBEANS, SALT, WHEAT FLOUR), SUGAR, COOKING WINE (RICE WINE, WHEAT, SALT) BOUILLON (SALT, YEAST EXTRACT, MALTODEXTRIN - TAPIOCA, SUGAR), WHITE PEPPER, GINGER], LEMON), FRIED ONION (RED ONION, WHEAT FLOUR, CANOLA OIL, OLIVE OIL, SOYBEAN OIL).
Kikka, pickles, olives, peppers & relishes, serving 396.9 g, package 10 OZ/283 g. Ingredients as printed on the label.
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Cooks as pasta. Half of it left? Use up the pasta.