Energy value per serving: 441.4 kcal
Protein: 33.3 g; Fat: 22.1 g; Carbohydrates: 28 g; Fibre: 8.8 g; GI: 26 (low); GL: 4.9 (low)
Ingredients:
- GI Pasta Filini cooked – 60 g
- chicken broth – 300 ml
- ginger – 15 g (a few slices)
- dried mun mushrooms, chopped – 10 g
- oyster mushrooms – 100 g (2-3 pieces)
- shrimps – 10 pieces (150 g)
- fresh spinach – 1 handful
- small carrot – 0.5 pieces
- spring onion – 1 piece
- chilli pepper – to taste (optional)
- soy sauce – 3 tablespoons or more to taste
- sesame oil – 1 teaspoon (optional)
- sesame seeds – 1 teaspoon
- olive oil – 1 tablespoon
Preparation:
Prepare chicken stock or use good quality ready-made stock. Add the mun mushrooms and a few slices of ginger to the hot stock. Cook for about 15-20 minutes, season to taste with soy sauce at the end. Wash the oyster mushrooms, dry them and cut off the woody ends. Fry the oyster mushrooms in olive oil in a frying pan, pressing down with a spatula so that they brown nicely. After a while, turn them over and repeat the pressing. Remove the browned oyster mushrooms from the pan. Drizzle lightly with soy sauce. In the same pan, fry the garlic slices and add the defrosted and cleaned prawns. Lightly salt the prawns. Move the fried prawns to one side of the pan and add the spinach to the empty space to reduce the volume slightly. Transfer all the ingredients to a plate and pour over the hot broth, add the cooked GI Pasta filini, sprinkle with sliced carrots, sesame seeds and chopped spring onions. If you like a spicier flavour, sprinkle with chopped chilli peppers. Optionally, drizzle with sesame oil.
