Satay Eggplant Noodle Bowl With Pak Choy & Pickled Cucumber

‍SATAY SAUCE

• 5 tablespoons peanut butter
• 1 tablespoon soy sauce or tamari
• 1 clove garlic grated
• 1 tsp ginger grated
• Juice of half lime
• 1 tsp siracha
• 2 tsp maple or honey
• 80 ml warm water

‍CRISPY EGGPLANT

• 1 x eggplant
• 2 tablespoons corn flour
• 2 tablespoon sesame sauce + extra for cooking
• Salt & pepper

• Udon noodles: 160g 80 grams each person.
• 1 bunch pak choy

‍Quick Pickled Cucumbers

Using a vegetable peeler, peel the cucumber into ribbons lengthwise. Place the cucumbers into a bowl and pour over the boiling water. Add the vinegar, salt, pepper and sugar.

Satay Sauce

Add the peanut butter soy sauce, grated garlic, grated ginger, lime juice, Siracha & maple syrup to a bowl. Slowly add the warm water, whisking continuously to combine.

Instructions

1. Chop the eggplant into cubes and place in salted water for 20 -30 minutes this removes the bitterness. ‍
2. Remove the eggplant from the water, rinse with water and squeeze out the excess water. Pat dry with a clean tea towel. Place The eggplant into a bowl and drizzle 2 tables spoons of sesame oil, salt, and pepper. Sprinkle in corn flour and coat the eggplant as evenly as possible.
3. Cook the Udon noodles according to the instructions on the packet.
4. Heat a large frying pan or wok to medium heat with sesame oil. Cook the eggplant till crispy on each size. When the eggplant is nearly cooked, move the eggplant to one side. Add the Pak choy and cook for 2 minutes. Remove from the heat.
5. To serve, drain the Udon noodles, reserving 1/4 cup of liquid. Add the Udon noodles and satay sauce to the pan and add the reserved water from the noodles little by little as required. Remove from the heat and serve in a bowl with toasted sesame seeds, chopped peanuts, mint and fresh basil.

Best served immediately!