INGREDIENTS: Kung Pao Veggies (Zucchini, Bell Peppers, Red Onions, Sesame Oil, Salt), Rice Noodles (Rice Flour, Water, Sesame Oil), Roasted Tempeh (Tempeh (Soybeans*, Water, White Distilled Vinegar*, Tempeh Culture)), Kung Pao Sauce (Garlic & Ginger Sauce (Water, Tamari*, Ginger, Garlic, Lime Juice*, Maple Syrup, Sesame Oil, Harissa Chili Paste (Water, Paprika, Cayenne, Salt, Olive Oil, Acerola Berry, Cumin, Sumac, Garlic, Coriander & Spices), Tapioca Starch).
CONTAINS: Soy, Sesame
*ORGANIC
Heating Instructions:
Stovetop:
1. Place contents in a medium-sized sauté pan
2. Heat for 10 mins or 165F, stir occasionally
3. Remove from heat, plate, and let cool 1 minute, enjoy
Oven:
1. Preheat oven to 350F
2. Place contents in a glass oven-safe dish
3. Heat for 10 mins or until 165F
4. Remove and let cool 1 minute, enjoy!
Microwave:
1. Place contents of meal in a glass microwave-safe dish
2. Cook for 1-2 minutes. Continue heating in 30-second intervals until 165F
3. Remove and let sit for 1 minute, enjoy!
