Japanese Inspired Instant Noodles with Veggies
1 pint dashi
1 thumb ginger, shredded
3 tablespoons soy sauce
3 tablespoons mirin
1 pack Unif instant noodles
100g sugar snaps. sliced finely
60g baby corn, sliced finely
30g broccoli, sliced finely
1/4 red pepper, sliced finely
small handful coriander
2 spring onions, shredded
Break up the noodles into a serving bowl. Add the finely sliced vegetables. Bring the dashi, mirin, soy & ginger to a boil and simmer over low heat for 5 minutes. Pour the hot stock over the noodles and vegetables, cover and let stand for 5 minutes. Stir and stir that noodles our reconstituted. Garnish with the spring onions and coriander.
Nutrition Data
Calories (kcal) 540.6
Carbohydrate (g) 70.2
Protein (g) 20.2
Fat (g) 18.8
Fibre (g) 5.8
1 pint dashi
1 thumb ginger, shredded
3 tablespoons soy sauce
3 tablespoons mirin
1 pack Unif instant noodles
100g sugar snaps. sliced finely
60g baby corn, sliced finely
30g broccoli, sliced finely
1/4 red pepper, sliced finely
small handful coriander
2 spring onions, shredded
Break up the noodles into a serving bowl. Add the finely sliced vegetables. Bring the dashi, mirin, soy & ginger to a boil and simmer over low heat for 5 minutes. Pour the hot stock over the noodles and vegetables, cover and let stand for 5 minutes. Stir and stir that noodles our reconstituted. Garnish with the spring onions and coriander.
Nutrition Data
Calories (kcal) 540.6
Carbohydrate (g) 70.2
Protein (g) 20.2
Fat (g) 18.8
Fibre (g) 5.8
Posts
No comments:
Post a Comment