Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers pt (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en pt.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : pt (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "bb90dfb18e534c3db8844350f13ac7e7",
    "updated": "2025-05-11T19:42:02.260Z",
    "title": "Hong Kong Crispy Noodles with Mixed Vegetables",
    "subtitle": null,
    "description": "This dish is a favorite at many Chinese restaurants, featuring crispy noodles that soften in a savory, aromatic sauce infused with garlic. The vegetables remain crisp and vibrant, as they are cooked quickly to preserve their fresh texture and color. The delightful mix of crunchy noodles and tender vegetables creates a wonderful combination of textures.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "nest of dried fine egg noodles (vegan option: use dried rice noodles/vermicelli).",
          "oil (vegetable, groundnut or coconut), plus extra for shallow frying",
          "fresh ginger",
          "garlic clove, finely chopped",
          "onion, sliced",
          "carrot, sliced",
          "canned bamboo shoots, drained and sliced",
          "baby corn cobs, halved lengthways",
          "mangetout (snow peas).",
          "canned straw mushrooms, drained and halved",
          "handful of beansprouts",
          "spring onions (scallions), halved and then sliced lengthways",
          "dark soy sauce",
          "light soy sauce",
          "white pepper",
          "salt",
          "sugar",
          "mushroom stir-fry sauce (or use shop-bought).",
          "vegetable stock",
          "cornflour (cornstarch) mixed with 2 tbsp water",
          "sesame oil"
        ]
      }
    ],
    "instructions": [
      "Place the egg noodles in a bowl, cover with boiling water, and soak for 2 minutes or until tender. Drain and set aside to cool.",
      "Heat 250ml (1 cup) of oil in a wok over medium-high heat for shallow frying. When the oil shimmers, carefully lower the drained noodles in a single layer to cover the base of the wok. Fry until golden and crisp on one side, then flip to brown the other side. Remove and drain on a wire rack or paper towels.",
      "Heat 1 tablespoon of oil in a wok and sauté the ginger and garlic until aromatic. Add the onion and cook until soft and translucent. Stir in the carrot, bamboo shoots, baby corn, mangetout, and straw mushrooms, frying for 1 minute. Add the beansprouts and spring onions, mixing thoroughly. Pour in the dark and light soy sauces, white pepper, salt, sugar, Mushroom Stir-Fry Sauce, and vegetable stock. Bring the mixture to a boil. Gradually add the cornflour mixture while stirring continuously until the sauce thickens. Remove from heat and mix in the sesame oil.",
      "Transfer the crispy noodles to a large serving plate and cut the noodle nest into quarters using scissors. Spoon the vegetable mixture over the noodles and serve immediately."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]