Serving Size: 1

Ingredients:

• 1 package Ohana Udon Noodle
• 1 1/2 tablespoon white miso paste
• 3/4 tablespoon sugar
• 3/4 tablespoon mirin
• 3 tablespoon oil
• 2 tablespoon water
• 1 teaspoon minced or grated fresh ginger (about 1/4 inch)
• 1 Japanese eggplant sliced a 1/4 inch thick diagonally
• 1/2 thinly sliced red bell pepper (slice length-wise)
• 1 scallion sliced thinly at a diagonal

 

Directions:

In a bowl, combine the miso, sugar and mirin.  Whisk until the ingredients are combined and smooth. Set aside.

Pour 3 tablespoons of oil in a medium to high heat sauté pan or wok.  Reduce the heat to medium.  Add the ginger and stir until lightly brown. 

Next, add the eggplant and red bell pepper, and cook until both sides of the eggplant are golden brown (about 3 minutes). 

Add the Udon noodle straight into the pan and add 2 tablespoon of water.  Toss ingredients together, until noodles are loose and heated through (2 minutes).

Reduce the heat to medium-low.  Pour the miso sauce into the pan and stir until all the ingredients are well coated.  Serve immediately and garnish with the freshly sliced scallions.

Enjoy!