How do you store spicy eggplant noodles?

Name: Spicy Eggplant Noodles
Cook time: 45 min
Total time: 45 min
Yield: 4P
Ingredients: Rice noodles:; 400 g wide flat rice noodles; 1 tablespoon white miso; 3 tablespoons gochujang; 300 ml water, plus some extra; 6 tablespoons peanut oil; 5 eggplants; 1 teaspoon salt; 6 cloves of garlic, grated; 60 g grated ginger; 70 g tomato paste; Topping:; 3 tablespoons peanuts, roughly chopped; 4 spring onions, finely chopped; 1 lime, cut into quarters

Storing in the refrigerator: Cooling down: First, let the noodles cool completely to room temperature. Do not cover them immediately to prevent condensation, which can affect the texture. Airtight container: Place the cooled noodles in an airtight container. This helps to maintain freshness and prevents the noodles from absorbing other flavors from the fridge. Storage time: In the refrigerator, the noodles can be stored for up to 3-4 days. Check before reheating if they still smell good and show no signs of spoilage. Storing in the freezer: Preparation: If you want to freeze the noodles, it’s best to do this before adding the toppings (like peanuts and spring onions), as these do not freeze well. Packaging: Use a freezer-safe container or freezer bag to prevent freezer burn. Try to remove as much air as possible from the packaging before sealing it. Storage time: Well-packaged noodles can be stored in the freezer for up to 2 months. Thawing and reheating: Let the noodles thaw slowly in the refrigerator before reheating. For best results, reheat on low heat in a pan, possibly with a little water or extra sauce to prevent drying out.

Spicy Eggplant Noodles

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45min

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Next Level

Delicious Spicy Eggplant Noodles, a perfect vegetarian dish with rice noodles, eggplant, and a spicy gochujang sauce.

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Ingredients

What do you need?

Quantity: 4P

Rice noodles:
400 g wide flat rice noodles
1 tablespoon white miso
3 tablespoons gochujang
300 ml water, plus some extra
6 tablespoons peanut oil
5 eggplants
1 teaspoon salt
6 cloves of garlic, grated
60 g grated ginger
70 g tomato paste

Topping:
3 tablespoons peanuts, roughly chopped
4 spring onions, finely chopped
1 lime, cut into quarters

Preparation method

How do you make this?

Cook the rice noodles al dente as indicated on the package. Reserve a large cup of the cooking water and rinse the noodles thoroughly with water.

Mix the miso paste with the gochujang and gradually stir in 300 milliliters of water.

Add 4 tablespoons of oil to your largest non-stick pan. Cut the eggplants into 1 cm thick slices, sprinkle them with salt, and color them on both sides. You will need to fry them in batches. Each time, add a good splash of water and let it evaporate completely. This makes the eggplants extra soft. Remove them from the pan.

Add 2 tablespoons of oil to the pan and sauté the garlic with the ginger. Add the tomato paste and sauté briefly until it colors a bit.

Add the miso-gochujang mixture and the noodles, and mix well. If it becomes too thick and sticky, you can add some warm cooking water.

Mix in the fried eggplants. Heat everything again and sprinkle with peanuts and spring onion. Drizzle with lime.

Tips

Gochujang is a Korean fermented pepper pasta. You can easily buy it online. Gochujang can also be used in curries, stews, dips and dressings. It gives a umami depth taste to your dishes. Miso is fermented pasta of soybeans. You can also find it easily in health food stores or online. You have different types of miso; The white is the softest and sweetest.