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Ingredients
- 200 g rice vermicelli noodles
- boiling water, to soak
- 250 g white cabbage, cut into wedges (3 cm x 5 cm, to fit through feeder tube)
- 250 g carrots, peeled, trimmed and cut into 5 cm pieces
- 2 garlic cloves
- 1 eschalot
- 50 g olive oil
- 250 g water
- 50 g soy sauce
- 20 g oyster sauce (optional)
- 1 ½ tsp curry powder
- 1 tsp ground white pepper
- 250 g peeled, medium raw prawns
- 250 g fresh bean sprouts
- 1 - 2 fresh chilli, thinly sliced (approx. 2 mm)
- 20 g spring onions/shallots, thinly sliced (approx. 2 mm)
- Nutrition
- per 1 portion
- Calories
- 1782 kJ / 425.9 kcal
- Protein
- 14 g
- Carbohydrates
- 63.9 g
- Fat
- 13.7 g
- Saturated Fat
- 2 g
- Fibre
- 6.4 g
- Sodium
- 1247.8 mg
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