Japanese Prawns with Rice Noodles

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

Prawns [shellfish], white cabbage, broccoli, 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 [sesame seeds], rice noodles, gluten-free soy sauce, organic vegetable stock, mirin (Japanese rice wine, alcohol cooked off), sunflower oil.

Allergens: schaaldieren, sesamzaad, soja.

MicrowaveMarleen's choice

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 plate over the rice noodles, prawns, and vegetables.

Oven — 200°C, 15-25 min

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 plate over the rice noodles, prawns, and vegetables. Disposable containers cannot go in the oven, so transfer to an oven dish.

Energy99,13 kcal

Fat1,14 g

of which saturated0,19 g

Carbohydrates15,27 g

Dietary fibre1,39 g

Protein6,2 g

Salt0,59 g

Average weight: 540 g

Last on the menu on 18 August 2026. View current menu →

Japanese Prawns with Rice Noodles

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