Yakisoba Rice Vermicelli
TM6 TM5 TM31

Yakisoba Rice Vermicelli

2.1 (7 ratings)

Ingredients

Yakisoba Sauce

  • 40 g gluten-free soy sauce
    or tamari
  • 60 g Worcestershire sauce (see tip)
    or balsamic vinegar
  • 40 g oyster sauce, gluten free
  • 60 g tomato ketchup
  • 30 g brown sugar

Vegetables and Vermicelli

  • 1600 g water
  • 80 g green pepper, cut in julienne
  • 80 g red pepper, cut in julienne
  • 80 g carrot, cut in julienne
  • 100 g fresh bean sprouts
  • 120 g raw, medium-sized prawns, peeled, deveined
  • 40 g spring onions, sliced diagonally
  • 300 g rice vermicelli
  • 100 g raw cashew nuts

Nutrition
per 1 portion
Calories
2305.4 kJ / 551 kcal
Protein
18.2 g
Carbohydrates
91.4 g
Fat
13.7 g
Saturated Fat
2.4 g
Fibre
4.1 g
Sodium
1586.1 mg

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