Dinner with Lean Cuisine vegetable stir fry mushrooms, snap peas, edamame, red & yellow bell peppers, carrots & bok choy with rice noodles in a ginger soy sauce, vegetable
Photograph the shelf it sits on and tonight's recipe is written around everything that is there.
On the label
RICE NOODLES AND SAUCE: COOKED RICE NOODLES (WATER, WHITE RICE NOODLES), SOY SAUCE (WATER, WHEAT, SOYBEANS, SALT), SALTED MIRIN (SAKE [WATER, RICE, KOJI {ASPERGILLUS ORYZAE}], SUGAR, WATER, SALT, YEAST EXTRACT), BROWN SUGAR, GREEN ONIONS, WATER, RICE WINE VINEGAR (RICE WINE VINEGAR, WATER), SESAME OIL, MOLASSES, CORNSTARCH, GARLIC, GINGER PUREE (GINGER, WATER, CITRIC ACID), CHILI GARLIC SAUCE (SALTED CHILI PEPPERS [CHILI PEPPERS, SALT], SUGAR, WATER, RICE VINEGAR, DRIED GARLIC, SALT, CORN STARCH), SOYBEAN OIL. VEGETABLES: SHIITAKE MUSHROOMS, SNAP PEAS, EDAMAME SOYBEANS, CARROTS, BOK CHOY, RED BELL PEPPERS, YELLOW BELL PEPPERS.
Lean Cuisine, frozen dinners & entrees, serving 311 g, package 11 oz/311 g. Ingredients as printed on the label.
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Cooks as carrots, bell peppers, ginger. Half of it left? Use up the carrots.