Preparation time is 5minutes
Cook time is 25minutes
Total time is 30minutes
Serve is for 4 people
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 2 medium eggplants, halvedlengthways (cut into 1cm-thickslices)
- 2tablespoons finely grated fresh ginger
- 8 spring onions
- 180grams udon noodles
- 2/3 cup white miso paste
- 410grams baby corn spears (drained)
- sesame seeds (to serve)
- 1tablespoons soy sauce
- 1tablespoons white rice vinegar
- 2tablespoons vegetable oil
- 100grams exotic stir-fry mushroom mix
Method
Step 1 of 6
Add oil to a baking tray and place in 200°C oven for 20 minutes. Slice spring onions, keeping white and green parts separate, and set aside.
Step 2 of 6
Place eggplant on hot tray in a single layer and bake for 20 minutes, turning halfway, or until tender.
Step 3 of 6
Meanwhile, place corn, mushrooms and 2.5L water into a large saucepan and bring to a rapid boil over high heat. Add udon and cook following packet instructions.
Step 4 of 6
Combine miso, ginger, soy, vinegar and white part of onion in a bowl.
Step 5 of 6
Remove eggplant from oven and change to grill setting on high heat. Brush both sides of eggplant with 1/4 cup miso mixture. Grill for 5 minutes or until golden.
Step 6 of 6
Add remaining miso mixture to cooked noodles and stir until dissolved. Divide between bowls, top with eggplant and serve with sesame seeds and green part of onion.
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