Noodles with glazed eggplant
So that later they say that eating vegetarian is boring, today we bring you a vegetarian dish to which we could perfectly add a little chicken or pork loin or even some prawns and make a delicious and complete dish.
2-4 people
Difficulty: easy
Time: 25 minutes
Ingredients:
250g Chinese egg noodles
1 eggplant
200g shiitake mushrooms
50g raw edamame
50 ml soy sauce
40g brown sugar
1 tablespoon of miso paste
1 teaspoon grated fresh ginger
1 minced garlic Sesame oil
extra virgin olive oil
Preparation:
Wash and cut the aubergine into sticks. In the NORDIK wok, add 3 tablespoons of extra virgin olive oil and 1 tablespoon of sesame oil and brown the aubergines for 10 minutes, turning them over so that they brown equally on all sides. Meanwhile prepare the sauce for the glaze, in a bowl add the ginger, garlic, miso paste, brown sugar and soy sauce, mix well and add it to the aubergines once cooked, let reduce over medium heat -high 5 minutes stirring so that all the aubergines are glazed equally. We booked.
At the same time that we make the aubergines in another pan we cook the mushrooms and the edamame. Laminate the shiitake mushrooms and sauté them with a tablespoon of extra virgin olive oil. When the mushrooms are ready, add the edamame and sauté for a couple of minutes. We booked.
Pour plenty of water into a pot and cook the noodles following the manufacturer's instructions, drain and add the aubergines to the wok, finally add the mushrooms and edamame and mix. We serve immediately.
Photos and recipe by MJ .
