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...

Teriyaki Salmon Burgers

45 min

Thai Salmon Parcels with Jasmine Rice

45 min

Asparagus and Mango Salad

35 min

Paleo Sandwich Bread

1 h 30 min

Quinoa Salad with Beans and Goat's Cheese

20 min

Quinoa Salad with Butternut Squash, Spinach and Pomegranate

45 min

Baked Spinach and Feta Mushrooms

35 min

Seafood Korma

40 min

Seed and Nut Bread

1 h 30 min

Spinach and Parmesan Stuffed Mushrooms

40 min

Portobello Mushrooms with Chilli-cheese Topping

40 min

Squash and Broccoli Salad

35 min