Japanese Prawns with Rice Noodles

The stir-fried prawns are fresh, lightly spicy, and crispy at the same time, thanks to a marinade of fresh ginger and garlic added during cooking. The Japanese broth is gently simmered overnight with vegetables, spices, and mirin. This sweet Japanese rice wine made from fermented glutinous rice is essential to this dish. You'll also receive rice noodles and a generous portion of crunchy vegetables.

Prawns, broccoli, red cabbage, white cabbage, red bell pepper, green beans, sugar snaps, bean sprouts, white onion, carrot, dried Chinese mushrooms (shiitake), garlic, red chili, fresh ginger, star anise, sesame oil, rice noodles, gluten-free soy sauce, organic vegetable stock, mirin (Japanese rice wine, alcohol cooked off), sunflower oil.

Allergens: schaaldieren, sesamzaad, soja.

Microwave

Heat the rice noodles, prawns, and vegetables until warm, loosely covered for 2 minutes (1 person) to 3-5 minutes (2 or more persons). Heat the broth in a saucepan until lightly boiling and carefully pour it into a deep bowl over the rice noodles, prawns, and vegetables.

Oven — 200°C, 15-25 minMarleen's choice

Preheat the rice noodles, prawns, and vegetables until warm, covered with an oven-safe plate or aluminium foil for 15 minutes (1 person) to 20-25 minutes (2 or more persons). Heat the broth in a saucepan until lightly boiling and carefully pour it into a deep bowl over the rice noodles, prawns, and vegetables. Disposable containers cannot go in the oven; transfer to an oven dish.

Energy104,32 kcal

Protein6,24 g

Fat1,15 g

of which saturated0,19 g

Carbohydrates16,52 g

Dietary fibre1,32 g

Salt0,59 g

Average weight: 540 g

On the menu in 3 weeks

Sunday 16 August

Try now →