Recipe: Perfect Eggplant and Mushroom Korean Noodles

Eggplant and Mushroom Korean Noodles. Cook noodles according to package instructions. #koreannodless #chinguduelmayanne Tara kumain po tayo mga kachingu. Ang chingu po ay kaibigan po sa mga hindi nakakaalam diyan. Hindi ko na po inedit dahil.

Eggplant, mushrooms, onion, garlic & peppers combine together to create a delicious pasta sauce that is a bit sweet, a bit spicy, a bit earthy. A super easy pasta dish to prepare on a busy day, Quick Eggplant and Mushroom Pappardelle from my husband Robert is a crowd-pleaser! Pat the eggplant and zucchini pieces dry with a paper or kitchen towel. You can have Eggplant and Mushroom Korean Noodles using 8 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Eggplant and Mushroom Korean Noodles

1. Prepare 200 grams of Shirataki noodles.
2. It's 1 of eggplant.
3. You need 1 cup of sliced shiitake or enoki mushrooms.
4. It's 2 tbsp of Gochujang.
5. It's 2 tbsp of rice syrup or honey.
6. It's 1 tbsp of crushed sesame seeds.
7. You need 5 cloves of garlic.
8. You need 2 tsp of sesame oil.

Coat them with two teaspoons of vegetable oil. Preheat a lightly oiled grill or grill pan. Grill the vegetable pieces, for a minute or two, until cooked through and slightly charred with nice grill marks. Who'd have thought of steaming eggplant with rice.

Eggplant and Mushroom Korean Noodles step by step

1. Cook noodles according to package instructions..
2. Stir fry garlic, sliced eggplant, and mushrooms in sesame oil..
3. Add Gochujang and rice syrup or honey. Adjust to taste..
4. Add crushed sesame seeds..
5. Add cooked noodles and stir fry until all fully combined. Season with salt..

It doesn't sound too appetizing - at all! But the two ingredients pair wonderfully. As the eggplant steams, it releases its natural juices into the rice. It continues to break down in the steam and turns into soft, chewy morsels. This delicious sauce is also gluten-free and vegan.