Panko Eggplant with Asian Summer Vegetables & Udon Noodles
30 min
Veggie
21678
For 2 Portions
600 g
bok choy
230 g
udon noodle, cooked
160 ml
coconut milk
150 g
shiitake mushroom
50 ml
almond milk
30 g
panko breadcrumbs
30 g
peanut butter
10 g
yellow curry paste
1
egg
1
eggplant
1
green onion
120 ml
soy sauce
50 g
rice flour
15 ml
vegetable oil
15 ml
sesame oil
10 ml
rice vinegar
1. All set?
2. Wash eggplant, remove stem, and cut into ¾” x ¾” in cubes.
3. Whisk rice flour, almond milk, some soy sauce, and egg in a bowl.