Swicy
with scallions and sesame seeds
Allergenen:
Ei
•Gluten
•Tarwe
•Melk (inclusief lactose)
•Soja
•Sesamzaad
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Bereidingstijd
oventijd
NiveauMakkelijk
Ingredienten
Hoeveelheden
1 stuk(s)
Eiernoedels
(Bevat: Ei, Gluten, Tarwe)
1 stuk(s)
Varkensboerenworst
(Kan bevatten: Mosterd, Selderij, Soja, Gluten, Ei)
½ stuk(s)
Knoflookteen
2.5 tl
Verse gember
½ stuk(s)
Gele wortel
½ bosje(s)
Bosui
½ stuk(s)
Aubergine
25 gram
Fresco spalmabile - roomkaas
(Bevat: Melk (inclusief lactose))
10 ml
Sojasaus met minder zout
(Bevat: Gluten, Tarwe, Soja)
15 gram
Witte miso
(Bevat: Gluten, Tarwe, Soja)
½ zakje(s)
Hello Umami
½ zakje(s)
Zwart sesamzaad
(Bevat: Sesamzaad)
Zelf toevoegen
1 el
Zonnebloemolie
½ el
Wittewijnazijn
½ tl
Bruine basterdsuiker
30 ml
Water
naar smaak
Peper en zout
Instructies
1
- Cut the eggplant into 2cm chunks. Finely chop the scallions and separate the white part from the greens. Cut the carrot into thin crescents.
- Heat a drizzle of sunflower oil in a deep frying pan over high heat. Fry the eggplant for 3 - 4 minutes. Season with salt and pepper.
- In a bowl, combine the miso* with the brown sugar, half of the soy sauce and half of the white wine vinegar.
- Boil plenty of salted water in a large pot or saucepan for the noodles.
2
- Lower the heat to medium and add the water (see pantry for amount). Cover with the lid and then steam the eggplant for 4 - 6 minutes.
- In the meantime, crush or mince the garlic. Peel the ginger and then mince it or use a microplane as preferred.
- Remove the lid and add the miso sauce, then fry for 1 more minute. Season to taste with salt and pepper.
- Boil the noodles for 3 - 4 minutes. Reserve some of the cooking liquid, then drain and set aside.
3
- Heat a drizzle of sunflower oil in a wok or deep frying pan over medium-high heat.
- Fry the carrot and the white part of the scallion 3 - 4 minutes.
- Squeeze the sausage meat out of its skin directly into the pan and add the garlic and ginger. Fry for 2 - 4 minutes, separating the meat as you do so.
- Add the cream cheese, the rest of the white wine vinegar and the rest of the soy sauce and season with salt and pepper to taste. Add a splash of cooking liquid if preferred.
4
- Add the noodles to the pork and vegetables and stir through.
- Serve the noodles in deep plates.
- Top with the miso eggplant.
- Garnish with the scallion greens and the sesame seeds.
