Devices & Accessories
Yakisoba Rice Vermicelli
Prep. 15min
Total 40min
4 portions
Ingredients
Yakisoba Sauce
-
tamarigluten-free soy sauce40 g
-
balsamic vinegarWorcestershire sauce (see tip)60 g
-
oyster sauce gluten free40 g
-
tomato ketchup60 g
-
brown sugar30 g
Vegetables and Vermicelli
-
water1600 g
-
green pepper cut in julienne80 g
-
red pepper cut in julienne80 g
-
carrot cut in julienne80 g
-
fresh bean sprouts100 g
-
raw, medium-sized prawns, peeled, deveined120 g
-
spring onions sliced diagonally40 g
-
rice vermicelli300 g
-
raw cashew nuts100 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
Fiber
4.1 g
Saturated fat
2.4 g
Carbohydrates
91.4 g
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More informationAlso featured in
Free From
76 Recipes
UK and Ireland
UK and Ireland
You might also like...
Quinoa Salad with Spiced Butternut Squash and Courgettes
50min
Baked Turmeric Fish and Tomato Salsa
30min
Salmon and Mushroom Rice
1 h
Batch-Cooking: Warm Vegetable Salad; Tomato and Mushroom Spaghetti; Chicken with Rice and Pepper Sauce
1 h
Sushi Waffles
1 h 30min
Spiralized Sweet Potato and Chicken Casserole
1 h 10min
Spiralized Butternut Squash with Italian Sausage, Gorgonzola and Walnuts
25min
Chicken Polpettini with Steamed Rice and Green Beans
40min
Sticky Sesame Chicken
40min
Meatballs with Tomato Sauce and Pasta
45min
Mozambican chicken curry
35min
Aubergine, Chickpea and Chicken Curry
30min