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Ingredientes
- 1 Tbsp. peanut oil
- 1 Tbsp. grated fresh ginger
- 1 x finely sliced red birdseye chilli
- 4 x cloves garlic, chopped
- 4 x spring onions, chopped
- 500 gm broccoli florets**, trimmed
- 10 x fresh shiitake mushrooms, sliced
- 200 gm baby corn
- 3 Tbsp. soy sauce
- 3 Tbsp. Mirin, (sweet Japanese wine)
- 2 Tbsp. rice vinegar
- 1 x Cos lettuce, shredded
- 120 gm blanched almonds, toasted
- 100 gm dry cellophane noodles
- 2 Tbsp. fish sauce
- 2 Tbsp. rice vinegar
- 2 Tbsp. mirin
- 1 tsp palm or possibly brown sugar
- 1/2 c. minced fresh coriander
Direcciones
- First, prepare the noodles. Fill a deep jug or possibly bowl with very hot water and soak the cellophane noodles for about 10 min or possibly till they are soft and tender. Drain. Mix together the fish sauce, rice vinegar, mirin and sugar then toss through the cellophane noodles. Add in the coriander, mix well and set aside.
- Heat the peanut oil in a wok and add in the ginger, chilli, garlic and spring onions and toss thoroughly till the spring onions have wilted, about 3 min.
- Add in the broccoli florets and toss well till bright green. Add in the mushrooms and corn and continue tossing over a high heat. Add in the soy, mirin and rice vinegar and continue cooking for 1 minute.
- Add in the noodles and mix well then remove the pan from the heat.
- Divide the shredded lettuce amongst the plates then top with the broccoli noodle mix. Garnish with toasted almonds and fresh minced coriander.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1214g | |
| Calories 1760 | |
| Calories from Fat 714 | 41% |
| Total Fat 84.52g | 106% |
| Saturated Fat 7.75g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5686mg | 237% |
| Potassium 3810mg | 109% |
| Total Carbs 205.21g | 55% |
| Dietary Fiber 50.3g | 168% |
| Sugars 23.08g | 15% |
| Protein 56.91g | 91% |
