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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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