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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

Voedingswaarden

Energie (kJ)3317 kJ
Energie (kcal)793 kcal
Vetten38.4 g
waarvan verzadigd10 g
Koolhydraten72.5 g
waarvan suikers13.5 g
Vezels8.1 g
Eiwitten35.5 g
Zout4.3 g
Trans Fat0.1 g
Potassium484.8 mg
Calcium70.5 mg
Iron1.2 mg

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.

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