Yakisoba Rice Vermicelli

Yakisoba Rice Vermicelli

2.1 7 ratings

Prep. 15 min

Total 40 min

4 portions

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

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Free From 76 Recipes
UK and Ireland

You might also like...

Baked Eggs on Spiralized Vegetables

1 Std.

Spiralized Courgette with Shrimp and Lemon Sauce

25 Min

BBQ Jackfruit Burritos

45 Min

Fish Burger with Salt and Vinegar Shoestring Potatoes

45 Min

Buddha Bowl with Chicken

1 Std.

Miso Whitefish with Green Beans and Chickpea Purée

3 Std.

Prawn and Miso Noodle Soup

20 Min

Japanese Ramen Noodle Soup

1 Std. 40 Min

Chicken Enchiladas

40 Min

Beer-Battered Tofish, Mushy Peas,Tartare Sauce and Chips

3 Std.

Pepper and Salami Sauce

45 Min

Black Spaghetti with Prawns and Parmesan Sauce

45 Min