Preheat oven to 350°F. Spray two full-size, 2-inch steamtable pans with pan release spray. Set aside.
Place noodles in a large colander and rinse under hot water to soften. Loosen the softened noodles anddrain completely. Place half of the noodles into each prepared steamtable pan.
In each pan of noodles, place 6 ounces (2 cups) julienne green cabbage, 4 ounces (1 cup) julienne red bell pepper, 3 ounces (1 cup) julienne carrots and 2 ounces (1 cup) green onions.
Measure the Kikkoman Preservative-Free Less Sodium Teriyaki Glaze into a liquid measuring container.Whisk in the water and Kikkoman Sesame Oil. Pour half of the sauce (4 cups 2 tablespoons) over each pan.Stir to combine. Cover and bake in the preheated 350°F for about 30 – 40 minutes.
CCP: Cook to a minimum internal temperature of 165°F.
Remove from the oven. Hold hot until service.
CCP: Hold hot at 135°F or higher.
Serve 1 cup portions for 2 ounce equivalents grains.
| Serving Size | 1 cup |
| 1 Serving Provides | 2 ounce equivalents grains |
| Nutrients Per Serving | |
| Calories | 289 |
| Protein | 9 g |
| Carbohydrate | 61 g |
| Total Fat | 1.8 g |
| Saturated Fat | 0.3 g |
| Cholesterol | 0 mg |
| Vitamin A | 1161 IU |
| Vitamin C | 14 mg |
| Iron | 0 mg |
| Calcium | 10 mg |
| Sodium | 301 mg |
| Dietary Fiber | 1 g |
