Designed for professional chefs, check out this Noodles With Miso Eggplant Sauce recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Knorr Chicken Stock Powder and Knorr Professional Teriyaki Sauce.
Ingredients
Procedure:
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Garlic cloves 80.0 g
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Red onions, peeled 120.0 g
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Spring onions 90.0 g
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Canola oil 170.0 ml
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Tomatoes, seeded and diced 300.0 g
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Korean Gochujang 6.0 tbsp
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Miso, yellow 3.0 tbsp
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Sugar 30.0 g
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Eggplants, torched with skin removed, cut into large dice 60.0 g
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Fish sauce 45.0 ml
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Spinach noodles (can be replaced with pasta or any wheat noodle) 400.0 g
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Sesame oil 45.0 ml
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Chili oil 120.0 ml
Garnish:
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Kale leaves, fried
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Toasted black and white sesame seeds
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Fried garlic chips
Preparation
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Procedure:
- Place the garlic, onions and spring onions & oil in a blender. Pulse until it forms a thick paste.
- Heat a wok over a medium heat. Add the aromatic paste and cook until fragrant. You may add more oil to the pan as needed.
- Add the tomatoes and season with Knorr Chicken Powder and black pepper.
- Add the rest of the ingredients into the wok. Add ¼ to ½ cup of water to thin out the sauce if it appears too thick.
- While the sauce is simmering, cook the noodles in a pot of boiling salted water. Cook until al dente. When done, drain the noodles and toss with a small amount of sesame oil and canola oil to prevent it from sticking.
- Divide the noodles into several portions. Scoop around a cup of the sauce on top of the noodles.
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Garnish:
- Garnish with fried kale leaves, sesame seeds and garlic chips. Serve immediately.
