Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (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 es.
    - 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 : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "0f9179c03909443ea0183904fb44d883",
    "updated": "2025-05-19T07:13:57.930Z",
    "title": "Chow Mein",
    "subtitle": "Chow Mein literally means 'stir-fried noodles'",
    "description": "Chow Mein literally means 'stir-fried noodles,' and this dish is as popular outside China as it is in southern China. It is a quick and delicious way to prepare egg noodles. Almost any ingredient you like, such as fish, meat, poultry, or vegetables, can be added. It is a popular lunch dish, either served at the end of a meal or eaten by itself. It also makes a tasty noodle salad when served cold.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "chinese fresh or dried egg noodles",
          "sesame oil, plus 1 tablespoon for tossing noodles",
          "boneless, skinless chicken breasts",
          "groundnut or vegetable oil",
          "finely chopped garlic",
          "mangetout, trimmed",
          "parma ham or cooked ham, finely shredded",
          "dark soy sauce",
          "light soy sauce",
          "sugar",
          "finely chopped spring onions",
          "shaoxing rice wine or dry sherry",
          "salt and white pepper"
        ]
      },
      {
        "section": "For the marinade",
        "ingredients": [
          "light soy sauce",
          "shaoxing rice wine or dry sherry",
          "sesame oil",
          "salt and black pepper"
        ]
      }
    ],
    "instructions": [
      "Cook the fresh or dried noodles for 3-5 minutes in a pan of boiling water.",
      "Cool them in cold water, drain thoroughly, then toss in a tablespoon of sesame oil and set aside until ready to use.",
      "They can be kept like this, tightly covered with clingfilm, for up to 2 hours in the fridge.",
      "Using a cleaver or sharp knife, slice the chicken breasts into fine shreds approximately 5cm (2in) long.",
      "Combine the chicken shreds with the marinade ingredients in a small bowl.",
      "Mix well and season with ½ teaspoon salt and ½ teaspoon black pepper; leave to marinate for 10 minutes.",
      "Heat a wok or large frying pan over high heat until hot.",
      "Add 1 tablespoon of groundnut oil, and when it is very hot and slightly smoking, add the chicken shreds.",
      "Stir-fry for about 2 minutes, then transfer the chicken to a plate.",
      "Wipe the wok or pan clean.",
      "Reheat the wok until very hot, then add the remaining 1½ tablespoons of oil.",
      "When the oil is slightly smoking, add the garlic.",
      "Stir-fry for 10 seconds, then add the mangetout and shredded ham.",
      "Stir-fry for about 1 minute, then add the noodles, dark and light soy sauces, sugar, spring onions, rice wine, 1 teaspoon salt, and ½ teaspoon white pepper.",
      "Continue to stir-fry for about 2 minutes, then return the chicken and any juices to the noodle mixture.",
      "Stir-fry for about 3-4 minutes, or until the chicken is cooked through.",
      "Add the remaining 2 teaspoons of sesame oil to the wok and give the mixture a final stir.",
      "Transfer to a warm platter and serve immediately."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]