How do you keep Spicy Aubergine Doodles?

Store in the refrigerator: cool down: First let the noodles cool completely into room temperature. Do not immediately cover them to prevent condensation, which can influence the texture. Airproof packaging: Put the cooled noodles in an airtight container. This helps to maintain the freshness and prevents the noodles from absorbing other flavors from the fridge. Storage time: the noodles can be stored for up to 3-4 days in the fridge. Before you warm them up again, check if they smell good and no signs of spoilage are visible. Save in the freezer: Prepare: if you want to freeze the noodles, it is best to do this before you add the toppings (such as peanuts and spring onion), because they are less free to freeze. Packaging: Use a freezing container or freezer bag to prevent freezer fire. Try to remove as much air as possible from the package before you close it. Storage time: Well -packaged noodles can be stored in the freezer for up to 2 months. Defrost and warm up: let the noodles thaw slowly in the fridge before you heat them up. For the best result, heating over a low heat in a pan, possibly with a little water or extra sauce to prevent drying out.

Spicy Aubergine Doodles

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45min

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Next Level

Delicious Spicy Aubergine Doodles, a perfect vegetarian dish with rice noodles, eggplant, and a spicy Gochujang sauce.

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Ingredients

What do you need?

Quantity: 4P

Rice noodles:
400 g wide flat rice noodles
1 tablespoon of white miso
3 tablespoons Gochujang
300 ml of water, plus some extra
6 tablespoons of peanut oil
5 Aubergines
1 teaspoon of salt
6 cloves of garlic, grated
60 g of grated ginger
70 g tomato concentrate

Topping:
3 tablespoons of peanuts, coarse minced meat
4 spring onions, finely chopped
1 lime, cut into four

Preparation method

How do you make this?

Cook the rice noodles al dente as stated on the package. Keep a large head of the cooking liquid separately and rinse the noodles thoroughly with water.

Mix the misopasta with the Gochujang and gradually stir in 300 milliliters of water.

Put 4 tablespoons of oil in your largest pan with non -stick coating. Cut the aubergines into slices of 1 thick centimeter, sprinkle with salt and color on both sides. You will have to bake them in several times. Add a good dash of water every time and let it evaporate completely. That makes the aubergines extra soft. Remove them from the pan.

Put 2 tablespoons of oil in the pan and fry the garlic with the ginger. Add the tomato concentrate and fry until it colors a bit.

Add the miso-gochujang mixture and the noodles and mix firmly. Add some warm cooking liquid if it gets too thick and sticky.

Mix the fried aubergines. Warm everything up again and sprinkle the peanuts and spring on top. Sprinkle with lime.

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Tips

Gochujang is a Korean fermented pepper pasta. You can easily buy it online. Gochujang can also be used in curries, stews, dips and dressings. It gives a umami depth taste to your dishes. Miso is fermented pasta of soybeans. You can also find it easily in health food stores or online. You have different types of miso; The white is the softest and sweetest.

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