Rice Noodles with Meat and Fava Beans

علي جاوحدوkuhar

Sestavine

• Riževi rezanci
  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
• Sojina omaka
  0 to taste

Koraki

1. 1

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

   Potrebni pripomočki:

   Lonček

   5 minut
2. 2

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

   5 minut
3. 3

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

   Potrebni pripomočki:

   Ponev

   5 minut
4. 4

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

   5 minut
5. 5

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

   60 minut
6. 6

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

   5 minut
7. 7

   Cut the lamb shanks into small pieces and set aside.

   5 minut
8. 8

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

   Potrebni pripomočki:

   Ponev

   5 minut
9. 9

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

   5 minut
10. 10

    Bring the mixture to a boil for 15 minutes.

    15 minut
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 minut
12. 12

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

    5 minut

Dejstva o hranilni vrednosti

Hranilne vrednosti sestavin (na 100g)

Riževi rezancina 100g

Energija130 kcal

Beljakovine2 g

Skupne maščobe0.5 g

Ogljikovi hidrati28 g

Prehranske vlaknine1 g

Skupni sladkorji0.5 g

Sojina omakana 100g

Energija53 kcal

Beljakovine8 g

Skupne maščobe0.1 g

Ogljikovi hidrati6 g

الملح5 g

* Hranilne vrednosti so približne, na izračun pa lahko vplivajo vrsta sestavine ter načini pridelave, skladiščenja in kuhanja.

Prehranske značilnosti in oznake