Steps

1. In a large container, add 500g of dried pasta and enough water to submerge it. If you don't have a container, you can break the pasta in half.
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2. Leave the pasta to soak in water for 2 hours.
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3. Drain the soaked pasta thoroughly and divide it into 5 portions in freezer-safe, microwave-safe containers.
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4. Add 2 tsp of olive oil to each container and toss well to coat the pasta. (Key Tip!) This prevents the pasta from sticking and makes it easier to cook.
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5. Trim the tough base of the shimeji mushrooms and separate them into bite-sized pieces. Prepare other vegetables (frozen edamame, broccoli, spinach, etc.) as well.
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6. Add about 40g of your chosen vegetables per serving on top of the pasta.
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7. Finely slice the wieners. If using bacon, ground pork, or canned tuna, prepare them into bite-sized pieces.
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8. Add about 10-20g of your chosen meat or fish per serving on top of the vegetables.
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9. Cover the containers and freeze. (Key Tip!) It's best to consume within approximately 3 weeks to 1 month.
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10. When cooking the frozen pasta, add 120ml of water to the container.
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11. Leave the lid slightly ajar or cover loosely with plastic wrap.
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12. Microwave on 600W for 5 minutes.
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13. Remove from the microwave and mix everything thoroughly. Even if there's still liquid left initially, the pasta will absorb it as you mix.
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14. Once the liquid has evaporated, pour your favorite store-bought pasta sauce or season with your preferred seasonings. If using Umaya Tare, use about 3 tsp for seasoning.
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15. If cooking in a pan, bring 200ml of water to a boil in a frying pan and add the frozen pasta.
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16. Cook until the water evaporates, season to your liking, and it's ready.
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