Rice Noodles with Meat and Fava Beans

علي جاوحدوCuisinier

Ingrédients

• Nouilles de riz
  226 grams
• Lamb, shanks
  3 pieces
• Fava Beans, frozen
  2 cups
• Tomatoes, peeled and chopped
  0.5 kilograms
• Small Onion
  2 cups
• Parsley or Coriander
  1 bunch
• Garlic, crushed
  0.5 head
• Sauce soja
  0 to taste

Mesures

1. 1

   Prepare the broth with the lamb shanks, clean and dry the shanks.

   Matériel requis:

   Marmite

   5 minutes
2. 2

   Season with salt, pepper, seven spices or cinnamon, mixed spices, or any other type of seasoning.

   5 minutes
3. 3

   Fry in a tablespoon of olive oil until all sides are browned.

   Matériel requis:

   Poêle à frire

   5 minutes
4. 4

   Add 6 cups of water to the pot and place it on low heat.

   5 minutes
5. 5

   Cook on low heat for one hour and add the chopped tomatoes after about 30 minutes.

   60 minutes
6. 6

   When the meat starts to separate from the bone, turn off the heat and strain the broth.

   5 minutes
7. 7

   Cut the lamb shanks into small pieces and set aside.

   5 minutes
8. 8

   Fry the onion in a little olive oil, browning it slightly.

   Matériel requis:

   Poêle à frire

   5 minutes
9. 9

   Then add the strained broth, fava beans, and crushed garlic.

   5 minutes
10. 10

    Bring the mixture to a boil for 15 minutes.

    15 minutes
11. 11

    Add the rice noodles and boil for a few minutes, then add a little soy sauce and let the noodles absorb the broth and the flavor of the soy sauce and garlic.

    5 minutes
12. 12

    Add the small pieces of lamb at the end and serve with more soy sauce on the side.

    5 minutes

Faits nutritionnels

Valeurs nutritionnelles des ingrédients (pour 100g)

Nouilles de rizpour 100g

Énergie130 kcal

Protéines2 g

Lipides totaux0.5 g

Glucides28 g

Fibres alimentaires1 g

Sucres totaux0.5 g

Sauce sojapour 100g

Énergie53 kcal

Protéines8 g

Lipides totaux0.1 g

Glucides6 g

الملح5 g

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques