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Udon Noodles with Eggplant, Red Bell Pepper and Mango


We’ve been having fun with extra Asian meals recently. They’re often filled with recent greens, frivolously cooked so they’re nonetheless crunchy and flippantly seasoned. This was a meal we loved at present which included a recent mango and was served on Japanese udon (wheat flour) noodles.

Serving Measurement: Four

Components:

  • 1 package deal udon noodles for Four individuals (ca. 28 ounces)
  • 2 medium eggplants. reduce in small cubes
  • 2 medium pink bell peppers, de-seeded and reduce in small squares
  • 1¬†package deal spicy tofu items (eight ounces)
  • 1 pink onion, minced
  • 2 tablespoons cooking oil
  • 1 giant ripe mango, peeled and sliced
  • handful basil leaves, chopped
  • handful coriander or cilantro leaves, chopped

for the sauce:

  • three tablespoons rice vinegar
  • 1 beneficiant tablespoon sugar or agave syrup
  • 2 cloves garlic, minced
  • 1 tablespoon toasted sesame oil
  • 1/Four- 1/2 teaspoon purple chili pepper flakes
  • 1 lime, zest and juice
  • salt and pepper to style

Instructions:

  1. To organize the sauce: Place the rice vinegar, sugar, minced garlic, sesame oil, chili pepper flakes, lime juice and zest in a bowl and whisk properly.
  2. Style and add salt and pepper as wanted.
  3. Put together the greens. De-seed and minimize the purple bell peppers.
  4. Mince the pink onion and dice the eggplants.
  5. Convey a pot of frivolously salted water to boil for the noodles.
  6. Warmth the oil in a big frying pan or wok.
  7. Add the purple bell peppers and start to sauté or stir fry.
  8. Add half the pink onion and all the eggplant cubes.
  9. Prepare dinner till the eggplant cubes are golden brown, stirring now and again.
  10. Add the ready spicy tofu items.
  11. Flip the warmth low.
  12. Add the udon noodles to the boiling water and prepare dinner al dente.
  13. Slice and peel the mango. Slice the mango in lengthy strips and a few in chew sized items.
  14. Wash and chop the basil and coriander or cilantro.
  15. Add the sauce to the cooking eggplants.
  16. Add a few of the coriander and basil leaves and stir nicely.
  17. Add a lot of the mango.
  18. Drain the udon noodles.
  19. Place a beneficiant portion of udon noodles on every plate or bowl.
  20. Prime with the eggplant combination.
  21. Garnish with a few bigger slices of mango, a number of items of the minced purple onion and extra coriander leaves.