Soy-Glazed Eggplant & Peanut Udon
30 min
Veggie
46019
For 2 Portions
300 g
udon noodle
30 g
peanut butter
30 g
peanut, roasted & unsalted
4 g
ginger
4 g
cilantro, fresh
1
eggplant
4 tsp
rice vinegar
3 tsp
Thai chili sauce (Sriracha)
3 tbsp
soy sauce
2 clove(s)
garlic
2 tsp
sugar
2 tbsp
olive oil
1 tbsp
water
salt
pepper
1. All set?
2. Preheat oven to 400°F (conventional, recommended).
3. Wash eggplant and slice lengthwise into planks. Cut each plank in half, then slice into medium-thick batons.