Udon Noodles with Chinese Eggplant
Udon noodles stir fry with Chinese eggplant mushrooms and kale (Spicy sour)
Equipment
- Sauté Pan or a Wok
- Strainer
Ingredients
- 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)
Instructions
- 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