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Rice Noodles Yakisoba
Rice Noodles Yakisoba

Rice Noodles Yakisoba

with broccoli, courgette, carrot and peas

A simple and delicious recipe, made in an instant! Nourishing, healthy, it's a trip through Asian flavors!

25 min

536 kcal

2 doses



You will also need:

The following ingredients will not be added to your grocery list.

to taste

1/2 cup

Nutritional Information

Calories (kcal)

Energy (Kj)

/ Per Dose

536 kcal

2,243 Kj

Nutritional real facts per meal might have small variations from the website nutritional info.​

Preparation Instructions


Separate the broccoli floricles into small pieces, and cut the largest ones in half (notably the stems) carefully so as not to damage them. Also use the leaves attached to the stalks - they are great. Save what is left of the broccoli for soup or for a vegetable rice.


Heat a wok or a large skillet. Add the onion to the half moons and the crushed garlic and let it brown in a little olive oil for a few seconds.


Cut the courgette and carrot into thin strips and set aside.


Add the vegetables all at once, mix and let them sauté over high heat for 15 min, until tender but stiff.


Add the soy sauce, water and pasta and cook until dry.


In the meantime, dilute the cornstarch in a little water and add it to the mixture of vegetables and pasta along with the cooked peas.


Let the sauce reduce slightly and thicken, and it is ready to serve. Eat with chopsticks and in a bowl!

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