#soyasaus

cloves garlic: 2 /6

gochujang: 1,5 tbsp /222

Olijf olie: 1 tbsp /54

250ml water (+ more if needed)

noodles (Lanzhou ramen - totoung) : 2 nest /700

soy sauce: 2 tsp /20

Squeeze of honey: 1O /32

mozzarella: 80gr /198

spring onion: 50gr /16

Wokgroenten: 400gr /144

Sesame seeds

Bereidingswijze:

Heat a pan over a medium heat then add the oil. Finely mince the garlic then add to the pan and fry gently for a couple of minutes. Add the gochujang and fry for 2 more minutes. Add in the water (*see next step for notes on water) and mix to disperse the gochujang.

Add in your favourite noodles and let them cook. *Add more water if needed, depending on the type of noodles you use and the size of your pan. If you’re using fresh noodles you’ll probably want to use less water.

Once the noodles are soft, season with the soy sauce and a squeeze of honey then add in the mozzarella and mix until melted.

Finely slice the spring onion then add that to the noodles, leaving a few for the top.

Serve up and top with the remaining spring onions and a sprinkle of sesame seeds.

Bloemkool 1 halve 525gr

Soya saus: 1/3 cup = 7 el.

Bruine suiker: 1/4 cup = 45gr

Bloem: 1 el.

Zout & Peper

Serveer met: • Quinoa of rijst

Bereidingswijze:

Add cauliflower florets, soy sauce and brown sugar to a frying pan over medium heat. Cook for 10 minutes until the cauliflower starts to soften.

Add flour and mix until well combined. Cook for another 5 minutes until the sauce is thick.

Serve warm with cooked quinoa, garnished with fresh parsley or green onions. Enjoy!