Foodpairing
Janssen
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People: 2
22 min

Ingredients

80 grams
Cabbage
2
Celery Stalk
100 grams
Eggplant
4 Clove
Garlic
20 grams
Maple Syrup
1.5 tbsp
Miso
100 grams
Noodles
2 tbsp
Rice Vinegar
2 tbsp
Sesame Oil
80 grams
Shiitake Mushrooms
2 tbsp
Soy Sauce
2
Spring Onion
1.5 tbsp
Sriracha
100 grams
Tofu
1
Yellow Zucchini
0.5
Zucchini

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Prep

  1. Wash and cut your cabbage, eggplant, shiitake mushrooms, yellow zucchini and zucchini so that they all have a similar size and shape.
  2. Slice your tofu as you like. Try to ensure all pieces are roughly the same size.
  3. Finely chop your spring onion.

Heating Steps

  1. Boil noodles according to instructions on package.
  2. Heat sesame oil in a pan and add celery stalk and garlic, and fry at lower temperature for several minutes.
  3. Turn up the heat to medium and add Cabbage, Eggplant, Shiitake Mushrooms, Tofu, Yellow Zucchini and Zucchini to your pan and fry for 15 minutes.
  4. Mix maple syrup, miso, rice vinegar, soy sauce and sriracha together in a bowl, then pour into your pan.

Finishing Touches

  1. Serve your cooked noodles on your plate.
  2. Add your vegetables to your plate.
  3. Add Spring Onion on top.