Wednesday, September 17, 2008

Udon with Spicy Aubergine Ragu

For lunch today, I prepared a simple meal of udon noodles with a spicy aubergine ragu. Creamy aubergine in a spicy pork mince ragu on top of al dente rice noodles. Simple but delicious.

200g minced pork
1 aubergine diced
1 garlic finely minced
3 shallots diced
2 chillis finely diced
1 teaspoon finely minced ginger
1 teaspoon chinese black vinegar
2 tablespons mirin
Dash of white pepper
1 teaspoon sesame oil
1 teaspon sugar
3 tablespoons tomato ketchup
1 tablespoon sambal chilli
1 cup water

1. Coat diced aubergine lightly in corn flour. Deep fry in canola oil till slightly golden brown. Remove ad drain on kitchen paper. Meanwhile, boil udon in salted water.
2. Marinate pork mince with mirin, sugar, sesame oil and white pepper. Sautee garlic, shallots, ginger and chilli in a pan. Add pork, ketchup and sambal - stir fry by breaking up pieces.
3. Add water and simmer. Return aubergine back into pan and simmer further until sauce thickens.
4. Place udon into bowl and top with aubergine ragu. Garnish with thinly sliced spring onions.
Slurp Up!


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