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Yakisoba Rice Vermicelli

Yakisoba Rice Vermicelli
2.1 7 ratings
Prep. 15 min
Total 40 min
4 portions
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Ingredients

Yakisoba Sauce
  • gluten-free soy sauce
    40 g
    tamari
  • Worcestershire sauce (see tip)
    60 g
    balsamic vinegar
  • oyster sauce gluten free
    40 g
  • tomato ketchup
    60 g
  • brown sugar
    30 g
Vegetables and Vermicelli
  • water
    1600 g
  • green pepper cut in julienne
    80 g
  • red pepper cut in julienne
    80 g
  • carrot cut in julienne
    80 g
  • fresh bean sprouts
    100 g
  • raw, medium-sized prawns, peeled, deveined
    120 g
  • spring onions sliced diagonally
    40 g
  • rice vermicelli
    300 g
  • raw cashew nuts
    100 g

Difficulty

easy

Nutrition per 1 portion

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

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