Satay Eggplant, Pak Choy Noodle Bowl with Pickled Cucumber
This is a comforting bowl of goodness using eggplant which is rich in vitamin E, herbs and pickles. Don't be put off by the amount of ingredients, this asian inspired recipe comes together quickly and easily.
Udon noodles: 160g 80 grams each person.
1 bunch pak choy
5 tablespoons peanut butter
1 tablespoon soy sauce or tamari
1 clove garlic grated
1 tsp ginger grated
Juice of half lime
1 tsp siracha
2 tsp maple or honey
80 ml warm water
1 x eggplant
2 tablespoons corn flour
2 tablespoon sesame sauce + extra for
Salt & pepper
¾ cup boiling water
½ cup vinegar
1 tsp salt
Toasted sesame seeds
Chop the eggplant into cubes and place in salted water for 20 -30 minutes this removes the bitterness.
Quick pickled cucumbers
Using a vegetable peeler, peel the cucumber into ribbons lengthwise. Place the cucumbers into a bowl and pour over the boiling water, add the vinegar, salt pepper and sugar.
Add the peanut butter soy sauce, grated garlic, grated ginger, lime juice, Siracha & maple syrup to a bowl. Slowly add the warm water whisking continuously to combine.
Remove the eggplant from the water, rinse with water and squeeze out the excess water. Pat dry with a clean tea towel. Place The eggplant into a bowl and drizzle 2 tables spoon of sesame oil, salt, and pepper. Sprinkle in corn flour and coat the eggplant as evenly as possibly.
Cook the Udon noodles according to the instructions on the packet.
Heat a large frying pan or wok to medium heat with sesame oil. Cook the eggplant till crispy on each size. When the eggplant is nearly cooked move the eggplant to one side and add the Pak choy cook for 2 minutes.
Remove from the heat.
To serve drain the Udon noodles reserving 1/4 cup of liquid. Add the Udon noodles and satay sauce to the pan and adding the reserved water from the noodles little by little as required. Remove from the heat and serve in bowl with toasted sesames seeds, chopped peanuts mint and fresh basil.
Best served immediately