Nutrition balance score
Unbalanced
Glycemic Index
46
Low
Glycemic Load
56
High
Nutrition per serving
Calories1103 kcal (55%)
Total Fat18.6 g (27%)
Carbs121.8 g (47%)
Sugars30.7 g (34%)
Protein121.3 g (243%)
Sodium5533 mg (277%)
Fiber8.2 g (29%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Bring a large saucepan of water to the boil and cook the noodles according to packet instructions. When cooked, rinse under cold water and set aside until needed.
Step 2
Meanwhile, heat the oil in a large frying pan or wok. Peel and finely slice the shallots and fry until crispy and golden. Tip onto a small plate and return the pan to the heat.
Step 3
Clean and slice the mushrooms and fry for 4-5 minutes until golden.
Step 4
Trim and slice the peppers and add to the pan. Trim the spring onions, cut them into 4 or 5 long pieces, and add to the pan. Cook for 2-3 minutes.
Step 5
Add the beansprouts and cook for another 2-3 minutes.
Step 6
To make the amai sauce, put the soy sauce, sugar and rice vinegar in a small saucepan. Bring to a simmer and cook for 2-3 minutes until the sugar has dissolved.
Step 7
Add the tamarind and ketchup. Stir and remove from the heat.
Step 8
Tip the noodles into the frying pan with the vegetables, then pour over the amai sauce. Stir everything together, and ensure the noodles are piping hot.
Step 9
Divide between two plates, top with crispy shallots and pickled ginger and scatter with sesame seeds. Serve immediately.
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
