🇯🇵 Japanese Vegetarian

Eggplant Yakisoba

Name: Eggplant Yakisoba
Prep time: 12 min
Cook time: 5 min
Total time: 17 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: to taste Salt; 3 cloves, minced Ginger; 200 g Cabbage; 3, sliced Spring Onions; 2 tbsp Soy Sauce; 2 tbsp Worcestershire Sauce; 2 large Eggplant; 250 g Noodles; 300 g Wheat Noodles; 2 tbsp Neutral Oil

🇯🇵 Japanese

Springy noodles, tender eggplant and a savoury-sweet glaze, tossed together in minutes. 17 minutes of mostly hands-off cooking.

Prep 12 min Cook 5 min Serves 2 Easy

Ingredients

Saltto taste
Ginger3 cloves, minced
Cabbage200 g
Spring Onions3, sliced
Soy Sauce2 tbsp
Worcestershire Sauce2 tbsp
Eggplant2 large
Noodles250 g
Wheat Noodles300 g
Neutral Oil2 tbsp

Optional extras

Shiso Leaveshandful, to finish

Instructions

1
Boil the noodles a minute shy of the packet time, drain, and toss with a splash of the Neutral Oil so they don't clump.
2
Heat the rest of the Neutral Oil in a wok until it shimmers, then flash the garlic for a few seconds.
3
Add the eggplant and cook until just done, then splash in the soy sauce.
4
Slide the noodles in and toss vigorously for 60 seconds so every strand picks up the sauce.
5
Finish off the heat with spring onions and nori seaweed.

Chef's tip

Prep everything before the heat goes on — japanese cooking moves fast once it starts.

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Watch how it's made

Video: YAKISOBA Eggplant Fried Noodles with Oyster Sauce 　🍆🦪🍳🧄🌶️Eggplant and yakisoba go great together! · on YouTube