Sweet & Sticky Black Bean Noodles
with veggie mince, eggplant & crispy onions- Tarwe
- Gluten
- Soja
- Gerst
- Haver
- Mosterd
- Rogge
- Selderij
- Tarwe
- Gluten
- May contain traces of allergens
- Pinda's
- Sesamzaad
- Noten
Black bean paste is a rich, savoury condiment made from fermented black soybeans. Some varieties can also be sweet, but the one in this recipe adds a delicious, deep umami flavour to your dish instead!
Ingredients
50 g
Wholewheat noodles
(Contains: Tarwe, Gluten)
75 g
Vegan mince
(Contains: Soja, Gerst, Gluten May be present: Haver, Mosterd, Rogge, Selderij, Tarwe, Gluten)
15 g
Black soybean paste
(Contains: Soja, Gluten, Tarwe)
35 g
East Asian-style sauce
(Contains: Soja, Gluten, Tarwe)
½ piece
Eggplant
1 piece
Carrot
½ piece
Red onion
½ piece
Garlic
5 g
Fresh flat leaf parsley & chives
¼ piece
Lime
15 g
Crispy fried onions
(Contains: Tarwe, Gluten May be present: Pinda's, Sesamzaad, Gluten, Noten)
½ sachet(s)
Nasi-bami spice mix
Not included in your delivery
¾ tablespoon
Sunflower oil
½ teaspoon
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan.
- Slice the carrot into thin crescents and finely dice the eggplant.
- Heat a drizzle of sunflower oil in a large wok or deep frying pan over medium-high heat. Fry the carrot and the eggplant for 7 minutes, covered.
- Meanwhile, slice the onion into half rings and crush or mince the garlic.
- Remove the lid from the wok, then add the garlic and the onion.
- Fry for 3 - 5 minutes, seasoning to taste with salt and pepper.
- In the meantime, roughly chop the fresh herbs.
- Boil the noodles for 3 - 4 minutes until al dente.
- Reserve some of the cooking liquid, then drain and rinse under cold water.
- Set aside until further use.
- Heat a light drizzle of sunflower oil in a deep frying pan over medium-high heat.
- Fry the mince with the nasi-bami spices for 3 minutes, then transfer to the wok.
- Quarter the lime.
- To the wok, add the noodles, the black bean paste, the East Asian-style sauce, the honey and the juice of a quarter lime per person (see Tip).
- Stir-fry for 1 - 2 minutes, adding a splash of cooking liquid as necessary if it seems too dry. Season to taste with salt and pepper.
Tip: if preferred, add some sambal from your pantry.
- Serve the stir-fry in bowls, garnished with the fresh herbs and the crispy onions.
- Serve the rest of the lime wedges alongside.
