Course Main Dish - Pasta, Pizza, Sandwich, Rice, Main Dish - Vegetarian, MM-Blue
Cuisine American, Asian
Servings 6
Calories 350kcal
Ingredients
1 1 1/2poundeggplant
Kosher salt
4tablespoonscanola oil
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1tablespooncanola or peanut oil
1poundwhite or crimini mushroomscleaned and sliced
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4tablespoonshoisin sauce
4tablespoonsreduced-sodium tamari
2tablespoonsplum sauce
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9 1/2ouncesudon noodles
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1tablespooncanola oil
2jalapeno pepper cut into thin rings
1large yellow onion sliced into 1/4-inch wedges
4clovesgarlic minced
1tablespoonfreshly grated ginger root
2cupspacked basil leaves
Instructions
Cut eggplant into 1/4-inch slices lengthwise, then cut those into 2-inch pieces. Lightly salt the slices and let sit for 30 minutes—heat 2 tablespoons of oil in a wok or large cast-iron skillet over high heat. Add half of the eggplant and cook, occasionally stirring, until tender and browned in parts, 4 to 5 minutes. Remove to a large bowl and cover to keep the eggplant warm. Repeat with 2 more tablespoons of oil and the remaining eggplant. Add 1 tablespoon of oil to the pan and the mushrooms. Cook, often stirring, until mushrooms are brown and soft, 4 to 5 minutes. Remove to the bowl with the eggplant.
Mix the hoisin, tamari, and plum sauce together in a small bowl; set aside. Cook the Udon noodles according to package directions.
Heat the remaining oil in the skillet over high heat. Add the jalapenos and onion until starting to soften, 3 to 4 minutes. Add the garlic and ginger; cook often stirring for 30 seconds. Add the onion mixture and basil to the eggplant and mushrooms. Toss the udon noodles with enough sauce to coat. Toss the eggplant mushroom mixture with the rest of the sauce and serve over udon noodles.