Yakisoba Rice Vermicelli

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