Umami Miso Eggplant over Creamy Pork Noodles
with scallions and sesame seedsCalories
:
793 kcalProtein
:
35.5g proteinDifficulty
:
EasyAllergens:
- Ei
- Gluten
- Tarwe
- Melk (inclusief lactose)
- Soja
- Sesamzaad
- Mosterd
- Selderij
- Soja
- Gluten
- Ei
- May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 piece
Egg noodles
(Contains: Ei, Gluten, Tarwe)
1 piece
Pork sausage
(May be present: Mosterd, Selderij, Soja, Gluten, Ei)
½ piece
Garlic
2.5 teaspoon
Fresh ginger
½ piece
Yellow carrot
½ bunch
Scallions
½ piece
Eggplant
25 g
Fresco spalmabile - cream cheese
(Contains: Melk (inclusief lactose))
10 milliliters
Reduced salt soy sauce
(Contains: Gluten, Tarwe, Soja)
15 g
White miso paste
(Contains: Gluten, Tarwe, Soja)
½ sachet(s)
Hello Umami
½ sachet(s)
Black sesame seeds
(Contains: Sesamzaad)
Not included in your delivery
1 tablespoon
Sunflower oil
½ tablespoon
White wine vinegar
½ teaspoon
Brown sugar
30 milliliters
Water
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3317 kJ
Calories793 kcal
Fat38.4 g
Saturated Fat10 g
Carbohydrate72.5 g
Sugar13.5 g
Dietary Fiber8.1 g
Protein35.5 g
Salt4.3 g
Trans Fat0.1 g
Potassium484.8 mg
Calcium70.5 mg
Iron1.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
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.
