Sweet potato noodles with eggplant

Ingredients

• 2 x packets of Obap Sweet Potato noodles
• 3 tsp dash stock
• 1 1/2 tbs Obento mirin
• 1 1/2 tbs yellow miso
• 1 1/2 tbs japanese soy sauce.
• 1 large eggplant, cut into 2cm cubes
• 2 garlic, crushed
• 1 tbs ginger grated
• shallots, finely chopped (white and greens separated
• pinch of dried chilli flakes (optional)
• 250g Asian mushrooms of your choice, sliced
• 1 cup peas (Optional step)
• 250g tofu (Optional step)
• Obento pickled ginger
• dried onion flakes

Method

1. Cook noodles as per the packet instructions. Set aside.
2. Dissolve dash stock in 375ml hot water.
3. Stir in mirin. yellow miso, japanese soy sauce. Set aside.
4. Heat 1 tbs of oil on frying pan, high heat. Fry eggplant pieces in batches, until golden brown on all sides. Set aside.
5. Cook garlic, ginger, white shallot ends, dried chilli flakes (optional). Stir occasionally 5min
6. Return eggplant andmushrooms.Pour in stock liquid. bring to boil, then simmer for 10mins or slightly reduces.
7. (Optional step) Add 1 cup peas, and 250g tofu, cut into 2cm cubes. Cook 2 mins.
8. Refresh noodles under cold water to loosen. The add to dish and stir through.
9. Garnish with green shallots, pickled ginger and dried onion flakes.

Product used in recipe

• OBAP - OBAP SWEET POTATO NOODLES
• OBENTO - OBENTO SAUCE - MIRIN SEASONING
• OBENTO - OBENTO SLICED PICKLED GINGER