Yakisoba Rice Vermicelli

Yakisoba Rice Vermicelli

2.1 7 évaluation

Préparation 15min

Total 40min

4 portions

Ingrédients

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

Niveau

facile

Infos nut. par 1 portion

Sodium 1586.1 mg

Protides 18.2 g

Calories 2305.4 kJ / 551 kcal

Lipides 13.7 g

Fibre 4.1 g

Graisses saturées 2.4 g

Glucides 91.4 g

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Également présenté dans

Free From 76 Recettes
Royaume-Uni et Irlande

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