Beef Asian

Sticky beef and eggplant udon noodles

Name: Sticky beef and eggplant udon noodles recipe
Yield: 4
Cuisine: /asian
Ingredients: 60ml oyster sauce; 40.00 ml soy sauce; 20.00 ml mirin; 1 tsp chilli paste; 5 (350g) baby eggplant, peeled into zebra stripes, halved lengthways, thickly sliced on the diagonal; 35g cornflour; Peanut oil, to deep fry, plus 1 tbs extra; 500g beef mince; 4 garlic cloves, crushed; 40.00 ml dark brown sugar; 800g frozen udon noodles; Thinly sliced long green shallots, to serve; Long red chilli, to serve

1 rating

P87 Sticky beef and eggplant udon noodles

Jump to recipe

by Lucy Nunes

Delicious Team

Dec 06, 2022

This spicy dish heroes the thick and chewy Japanese noodle with beef and eggplant.

1/4 cup (60ml) oyster sauce
2 tbs soy sauce
1 tbs mirin
1 tsp chilli paste
5 (350g) baby eggplant, peeled into zebra stripes, halved lengthways, thickly sliced on the diagonal
1/4 cup (35g) cornflour
Peanut oil, to deep fry, plus 1 tbs extra
500g beef mince
4 garlic cloves, crushed
2 tbs dark brown sugar
800g frozen udon noodles
Thinly sliced long green shallots, to serve
Long red chilli, to serve

Method

1.

Combine oyster sauce, soy sauce, mirin and chilli paste in a small bowl. Rinse eggplant under water and drain well. Place in a large bowl, add cornflour and toss to coat. Place 5cm oil in a medium saucepan and heat over high heat until 180°C (a cube of bread will turn golden in 60 seconds when the oil is hot enough). Deep-fry eggplant, in batches, for 4 minutes ,or until golden and crispy. Drain on paper towel. Season with salt flakes.
2.

Heat extra 1 tbs oil in a large frypan or wok over high heat. Add mince and stir-fry for 6-8 minutes or until well browned. Add the garlic, sugar and 1 tbs sauce mixture and stir-fry for 3-4 minutes or until sticky.
3.

Meanwhile, bring a large saucepan of water to the boil. Add noodles and gently separate. Cook for 2-3 minutes, until tender, then drain. Return to pan with remaining sauce mixture and three-quarters of the eggplant. Reduce heat to medium and stir-fry for 2-3 minutes or until well coated and heated through.
4.

Divide noodle mixture between bowls. Top with remaining eggplant and beef. Sprinkle with shallot and chilli to serve.