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": "006c062b510e4e9eb46bdecbbe5b85fc",
    "updated": "2025-05-18T03:14:52.044Z",
    "title": "Singapore Noodle Bowl",
    "subtitle": "Serves 2 | Calories per Serving: 450",
    "description": "This Singapore-style noodle dish bursts with curry flavor, stir-fried vegetables, and shrimp, making it an ideal option for a quick weeknight meal. Instead of the traditional delicate rice vermicelli, we used sturdy Chinese egg noodles that hold their shape well during cooking. To develop a rich depth of flavor, curry powder and aromatics are toasted in oil before adding soy sauce, sugar, and lime juice, then combined with the noodles. Sautéed carrots and red bell peppers, along with shrimp and fresh cilantro, complete this vibrant and satisfying meal.",
    "ingredients": [
      {
        "section": "For the sauce",
        "ingredients": [
          "water",
          "soy sauce",
          "sugar",
          "lime juice, plus lime wedges for serving"
        ]
      },
      {
        "section": "For the noodles",
        "ingredients": [
          "fresh chinese noodles",
          "vegetable oil, divided"
        ]
      },
      {
        "section": "For the vegetables",
        "ingredients": [
          "red bell pepper, sliced thin",
          "carrot, peeled and cut into (50.8 mm)-long matchsticks"
        ]
      },
      {
        "section": "For the flavor",
        "ingredients": [
          "curry powder",
          "garlic cloves, minced",
          "grated fresh ginger"
        ]
      },
      {
        "section": "For the topping",
        "ingredients": [
          "sautéed shrimp, warmed",
          "fresh cilantro leaves",
          "scallion, sliced thin on bias"
        ]
      }
    ],
    "instructions": [
      "In a small bowl, whisk together water, soy sauce, sugar, and lime juice until the sugar dissolves; set aside.",
      "Bring 2 quarts of water to a boil in a large saucepan.",
      "Add the noodles and cook, stirring frequently, until they are almost tender.",
      "Drain the noodles and rinse thoroughly with cold water; set aside.",
      "Heat 1 teaspoon of oil in a 12-inch nonstick skillet over medium heat until shimmering.",
      "Add the bell pepper and carrot, cooking while stirring often until crisp-tender, about 2 minutes; transfer to a bowl, cover with foil, and keep warm.",
      "Add the remaining 1 tablespoon of oil, curry powder, garlic, and ginger to the empty skillet and cook over medium heat until aromatic, about 15 to 30 seconds.",
      "Pour in the soy sauce mixture and add the noodles, tossing to coat the noodles evenly with the sauce. Cook until the liquid is mostly absorbed but the noodles remain glossy, about 1 to 2 minutes.",
      "Season with salt and pepper to taste.",
      "Divide the noodles between serving bowls. Top with the sautéed vegetable mixture and shrimp, then sprinkle with cilantro and scallions.",
      "Serve with lime wedges on the side."
    ],
    "notes_ingredients": "Any thin fresh Chinese egg noodles work well for this dish; cook them until just tender but still slightly chewy. After preparing the sautéed shrimp, you can use the same skillet to make this recipe.\nCUSTOMIZE IT\nMake it vegetarian by substituting pan-seared tofu for shrimp.\nAdd heat by including cayenne pepper in the curry mixture or using a spicy curry powder.\nFor an alternative to fresh Chinese noodles, substitute 6 ounces of angel hair pasta.",
    "notes_instructions": ""
  }
]