Japanese Eggplant And Soba Noodles Recipes

JAPANESE EGGPLANT AND SOBA NOODLES

Steps:

• 1. Heat a large pot of water to boiling and add the soba noodles. Cook for 4-5 minutes and drain. Set aside 2. In a large pan, heat 2 tsp of olive oil on medium high until hot. Add the eggplant and season with salt and pepper. Cook 3-4 minutes until lightly browned, stirring occasionally. Transfer to plate 3. In same pan, heat 2 tsp of oil on medium until hot. Add the garlic, ginger, white part of the scallions, and chilies. Cook 30 seconds to 1 minute. Add the bok choy and season with salt and pepper. Cook 2-4 minutes or until the bok choy is completely wilted 4. rinse the cooked soba noodles until cold water. Add the noodles, eggplants, mirin, sesame oil, soy sauce, and half of both the cilantro and mint to the pan 5. Divide between two bowls (remove chilies) and garnish with the green part of the scallions and remaining mint and cilantro

SOBA SALAD WITH GRILLED EGGPLANT AND TOMATO

Steps:

• Preheat grill for direct heat. Sprinkle eggplant slices generously with salt in a bowl. Let stand 30 minutes; rinse and pat dry.
• Liberally brush cut sides of eggplant and both sides of tomato with safflower oil. Grill, turning occasionally, until tender, about 4 minutes a side. Transfer to a cutting board; when cool enough to handle, cut into 1-inch pieces.
• Meanwhile, cook soba noodles in a pot of boiling water until al dente, according to package directions. Drain, then run under cold water. Shake dry.
• Combine eggplant, tomato, soba noodles, scallions, soy sauce, lemon juice, safflower oil, and sesame oil in a bowl. Season with salt. Refrigerate 1 hour. Stir in cilantro just before serving.

ASIAN EGGPLANT AND NOODLE STIR-FRY

Steps:

• Cook noodles according to packet instructions, drain and set aside.
• Heat a little vegetable oil over a medium flame in a wok, and saute the onion, garlic and chilli, stirring frequently for 2 to 3 minutes. When the onion is soft, remove from wok and set aside.
• Increase heat and add 2 tablespoons oil. Stir fry eggplant in batches for 2 to 3 minutes, stirring constantly until golden brown. Remove from pan and set aside.
• Add remaining vegetable oil to wok with the brown sugar and cook 3 minutes until caramelized - be careful not to burn.
• Add soy sauce, oyster sauce, sesame oil and fish sauce and stir until heated through.
• Add noodles to the wok with the onion mixture and eggplants, and toss to coat with the sauce. Taste and add a little extra brown sugar if desired.
• Serve garnished with spring onions and seasoned with a little salt (optional) and freshly ground pepper, to taste.