Eggplant and Mushroom Korean Noodles. Previously I posted another one of my favorite eggplant recipes called gaji namul, which is a steamed eggplant side dish. Here, the eggplants are stir fried with simple seasonings, and the gochujang (Korean red pepper paste) adds a nice kick to the tender eggplants. Eggplant and Mushroom Korean Noodles Using Shirataki noodles makes this recipe low calorie and high fiber. basholer.
Korean sweet potato noodle, fresh shiitake mushroom, discard stalk and sliced, chye sim, use leaves only, cooking oil, dark soya sauce, light soya sauce, garlic, chopped.
Add in the eggplant, mushrooms, and fried tofu.
In a small bowl, prepare the sauce by mixing soy sauce (or TAMARI), ginger, garlic powder, sugar, and water.
You can cook Eggplant and Mushroom Korean Noodles using 8 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Eggplant and Mushroom Korean Noodles
- Prepare 200 grams of Shirataki noodles.
- You need 1 of eggplant.
- It's 1 cup of sliced shiitake or enoki mushrooms.
- Prepare 2 tbsp of Gochujang.
- It's 2 tbsp of rice syrup or honey.
- You need 1 tbsp of crushed sesame seeds.
- You need 5 cloves of garlic.
- Prepare 2 tsp of sesame oil.
Heat a large skillet or wok over high until hot. Gently toss eggplant until it absorbs oil and is lightly browned on all sides and begins to lose its greenish color. If it begins to smoke, add olive oil as needed. Add mushrooms and toss to brown.
Eggplant and Mushroom Korean Noodles step by step
- Cook noodles according to package instructions..
- Stir fry garlic, sliced eggplant, and mushrooms in sesame oil..
- Add Gochujang and rice syrup or honey. Adjust to taste..
- Add crushed sesame seeds..
- Add cooked noodles and stir fry until all fully combined. Season with salt..
When mushrooms release their liquids, sprinkle with thyme leaves and add chicken broth and wine. This spicy beef stir fry is perfect for a quick meal! Serve with rice, noodles or zoodles, add more vegetables or top with a fried egg - it is endlessly customisable and Slimming World friendly too. If the eggplant is getting a little dry while it cooks, just splash in more water if needed. Serve over rice, quinoa, on top of rice noodles, alongside some naan, or even in a taco!