Рецепт Gingered Almond Broccoli Salad With Cellophane Noodles

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Ингредиенты

Cost per recipe $21.03 view details

Инструкции

  1. 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.
  2. 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.
  3. 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.
  4. Add in the noodles and mix well then remove the pan from the heat.
  5. Divide the shredded lettuce amongst the plates then top with the broccoli noodle mix. Garnish with toasted almonds and fresh minced coriander.

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%
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