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Easy Way to Cook Delicious Eggplant and Mushroom Korean Noodles

By Easy Recipes 30 January 2020
Easy Way to Cook Delicious Eggplant and Mushroom Korean Noodles
Easy Way to Cook Delicious Eggplant and Mushroom Korean Noodles

Hey everyone, welcome to our recipe page. Today I’m gonna show you how to prepare a distinctive dish, Eggplant and Mushroom Korean Noodles. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.

Eggplant and Mushroom Korean Noodles Recipe. Cook noodles according to package instructions. ASMR MUKBANG of SAMYANG KOREAN NOODLES this time.

You can have Eggplant and Mushroom Korean Noodles using 8 ingredients and 5 steps. Here is how you cook that.

Ingredients of Eggplant and Mushroom Korean Noodles

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

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.Pat the eggplant and zucchini pieces dry with a paper or kitchen towel.

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..

A super easy pasta dish to prepare on a busy day, Quick Eggplant and Mushroom Pappardelle from my husband Robert is a crowd-pleaser!Who'd have thought of steaming eggplant with rice.It doesn't sound too appetizing - at all!

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.The Korean spicy-sweet sauce was the key, which gave the dish an authentic Korean taste.Assorted mushrooms and vegetables added layers of great textures.

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