So today it is one of those days that I got a large crate of organic vegetables shipped to my doorstep because 2 days prior to that I wanted to actually make a ratatouille for the blog and.. well because I like it. But then.. I saw all these veg and thought to myself, it is summer, and its very Hot right now to bake ratatouille plus..im missing some veg for my ratatouille recipe AND I’m hungry needing something quick!! and so this is how this quick Eggplant Udon joined the blog. It’s easy quick and super satisfying.
I often find myself having cravings for noodles especially during a K-drama binging if you know what I mean.. And if you don’t, it’s totally fine these Udon noodles are still delicious, chewy, spicy and full of umami. Go make it! fighting! ^^
Udon Noodles with Chinese Eggplant
- Sauté Pan or a Wok
- 200-300 Gram Udon noodles
- 3 Chinese eggplant Sliced
- 250 Gram Mushrooms Sliced
- 170 Gram Kale Chopped
- 3-4 Shallots Chopped
- 3 Garlic Chopped
- 1 Tbsp Ginger Chopped
- 1/4 Cup Olive oil or any cooking oil
- 2 Tbsp Sesame Oil
- 3 Tbsp Soy sauce
- 3 Tbsp Lemon Juice
- ½ Tsp Salt
- ½ Tsp Black Pepper
- 1-2 Tbsp Korean Kimchi Pepper mix or Paprika
- Few Dried seaweed snack optional (to sprinkle)
- 1 Tsp Black sesame optional (to sprinkle)
- In a large pot bring water to a boil and cook the Udon noodles with a bit of salt for about 15 minutes or until the noodles are soft in the middle.
- When ready drain the noodles from water with a strainer and wash with cold water to stop the cooking and prevent sticking.
- In a Sauté pan hit the oil and sweat the shallots, ginger and stir. after few minutes add the garlic and stir.
- Add the slices of eggplant and cook for 3 - 5 minutes until soft but not too soft.
- Add the mushrooms and stir again. Add a bit more oil if the pan got too dry to prevent burning and sticking.
- Add the sesame oil, Korean pepper mix, Salt and Black pepper and mix well
- Add Soy sauce, lemon juice and stir well. Add the kale.
- Add the noodles and stir everything together gently with 2 spoons.
- Serve with seaweed flakes and Black sesame for some crunch