udon noodles with chickpeas and aubergine · Japan
A modern Japan-inspired noodle or pasta dish with aubergine and drained cooked chickpeas.
An AI-developed, country-inspired variation. This recipe has not been kitchen-tested. Check ingredients, doneness and quantities.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Cook the udon noodles according to the packet. Reserve a cup of cooking water, then drain.
Clean the aubergine and cut into small, even pieces. Finely chop the onion.
Heat the oil and soften the onion for five minutes. Add the aubergine and cook for a few minutes. Add a splash of cooking water, cover and cook until the vegetable is tender.
Rinse and drain the drained cooked chickpeas, then heat until piping hot throughout.
Combine everything in the pan, loosening with cooking water if needed. Stir in the white miso paste, finely grated fresh ginger, sesame seeds and taste before serving.
About this recipe
By DVS Recipe Studio · Source: DVS Recipe Studio · AI-developed variation. Recipe content available under CC0 1.0.