Foodpairing
Janssen
Here are your ingredients in proposed volumes. This is just ONE proposal for a recipe. We recommend choosing different themes on the front-page to get different kinds of recipes :-)
People: 1
22 min

Ingredients

40 grams
Cabbage
0.75
Celery Stalk
0.25
Eggplant
2 Clove
Garlic
0.5 tbsp
Maple Syrup
0.75 tbsp
Miso
50 grams
Noodles
1 tbsp
Rice Vinegar
1 tbsp
Sesame Oil
40 grams
Shiitake Mushrooms
1 tbsp
Soy Sauce
1
Spring Onion
0.75 tbsp
Sriracha
50 grams
Tofu
0.5
Yellow Zucchini
0.25
Zucchini

View recipe in app to see recipe nutrition (find app below).


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