Udon Noodles with Miso and Walnuts
Serves: 4 People
- ½ medium cucumber
- 3 spring onions
- 2 small aubergines
- 250ml sunflower oil, plus 1 tbsp extra
- 100g shallots, thinly sliced
- 1 tbsp chopped ginger
- 2 garlic cloves, crushed
- 120g walnuts, lightly toasted and roughly chopped
- 2 tbsp white miso paste
- 150ml hon dashi or boiled kombu
- 3 tbsp mirin
- 2 tbsp Kikkoman soy sauce
- 1 tbsp caster sugar
- 1 tbsp sake, optional
- 250g udon noodles
- Cut the cucumber into long, thin, 2mm-thick strips and chill. Cut the spring onions in two from top to bottom, then cut into thin julienne, put into a bowl of iced water and chill.
- Use a potato peeler to peel strips of skin from the aubergines, from top to bottom, so it leaves a stripy pattern; cut the aubergines into 2.5cm-thick discs, then cut each disc into four. Heat 250ml oil in a medium pan and deep-fry the aubergine in batches until golden and cooked through. Transfer to a colander, sprinkle with a little salt and leave to drain.
- Put the shallots and remaining oil in a large pan and sauté on medium heat. Once they soften up, after about two minutes, add the ginger and garlic, and cook on low heat for five minutes. Add the walnuts and fried aubergine, stir and set aside.
- In a bowl, whisk the remaining ingredients bar the noodles, cucumber and spring onions, then add to the pan.
- Cook the noodles as instructed on the packet. While you do so, reheat the sauce and allow some evaporation so it thickens a little but not much. Serve individual portions of hot noodles, topped in the centre with walnut sauce. Finish with a sprinkling of the cucumber and spring onion, drained and dried.
All products marked in bold are available to purchase through Vegetarian Express.