| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Chinese | Main course | 1 | Servings |
INGREDIENTS
| 2 | Fillet Bream, cut into 4 | |
| pieces | ||
| 4 | Scallops | |
| 4 | King Prawns | |
| 4 | Leaves Boy Choy, cooked | |
| 4 | Shitaki Mushrooms | |
| 110 | g | Chinese Noodles |
| 2 | Sprigs Onion, sliced | |
| 250 | Vegetable Stock | |
| Chopped Coriander | ||
| Fresh Ginger |
INSTRUCTIONS
Peel the ginger by scraping with a spoon. Slice and cut into fine strips. Steam the bream and prawns, scallops in a basket. Cook noodles in boiling salted water. Place in a large serving bowl. Meanwhile bring stock to the boil with sliced shitaki mushrooms, spring onions, add the bok choy, coriander and ginger. Season with salt. Arrange fish and cabbage on noodles and pour over the stock. Converted by MC_Buster. NOTES : Chef:Paul Heathcote Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 828
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 59.1mg
Potassium: 380.6mg
Carbohydrates: 203.3g
Fiber: 4.8g
Sugar: 61.4g
Protein: 2.9g