JAPANESE EGGPLANT AND SOBA NOODLES

JAPANESE EGGPLANT AND SOBA NOODLES image

Yield 2

Number Of Ingredients 12

3 cloves garlic (minced)
2 bird's eye chilies
2 Japanese eggplants (sliced)
2 scallions (sliced- separate white parts from green parts)
1 1-in piece of ginger (minced)
1 bunch cilantro (chopped)
1 bunch mint (detach leaves from stems)
1/2 head taiwanese bok choy (chopped)
8 oz Soba Noodles
2 T Mirin
2 T soy sauce
1 T sesame oil

Steps:

1. Heat a large pot of water to boiling and add the soba noodles. Cook for 4-5 minutes and drain. Set aside 2. In a large pan, heat 2 tsp of olive oil on medium high until hot. Add the eggplant and season with salt and pepper. Cook 3-4 minutes until lightly browned, stirring occasionally. Transfer to plate 3. In same pan, heat 2 tsp of oil on medium until hot. Add the garlic, ginger, white part of the scallions, and chilies. Cook 30 seconds to 1 minute. Add the bok choy and season with salt and pepper. Cook 2-4 minutes or until the bok choy is completely wilted 4. rinse the cooked soba noodles until cold water. Add the noodles, eggplants, mirin, sesame oil, soy sauce, and half of both the cilantro and mint to the pan 5. Divide between two bowls (remove chilies) and garnish with the green part of the scallions and remaining mint and cilantro