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Steamed Eggplant and Tomato Somen Noodles

Chi phí $8, lưu $7

Nguồn: Recommended by CookPal

  • 15 Min
  • 2 Số suất
  • $8

NGUYÊN LIỆU

  • Noodles

    • 150g somen noodles

  • Canned Goods

    • 70g canned tuna in oil

  • Vegetables

    • 🍆 1 medium eggplant
    • 🍅 1 medium tomato
    • 4 shiso leaves

  • Seasonings

    • 💧 1 tbsp water
    • Pinch of white sesame seeds
    • 100cc concentrated men tsuyu
    • 1/2 tsp doubanjiang
    • 2 tsp sesame oil
    • 💧 300cc water

BƯỚC

1

Slice the eggplant into 7–8mm rounds and soak in water for 3 minutes. Drain. Dice the tomato into 1cm cubes and thinly slice the shiso leaves.

2

Place the eggplant and 1 tbsp water in a microwave-safe container, cover loosely with plastic wrap, and microwave at 600W for 2 minutes until cooked. Drain excess water.

3

In a bowl, mix the diced tomato with the ☆ seasonings.

4

Boil water in a pot and cook the somen noodles according to package instructions. Rinse under cold water and drain well.

5

Plate the somen noodles, pour the tomato mixture over them, and top with eggplant, canned tuna, shiso leaves, and a sprinkle of white sesame seeds.

CHẤT DINH DƯỠNG

Mỗi 1 suất

🔥

250

Calo

  • 12g
    Protein
  • 35g
    Carbohydrate
  • 6g
    Chất béo

💡 Mẹo

Use fresh eggplant and tomato for the best flavor.Adjust the amount of doubanjiang based on your spice preference.This dish can be prepared ahead and stored in the fridge for up to 24 hours.

⚠️ Lưu ý

Công thức này chỉ mang tính gợi ý. Việc sử dụng cụ thể cần điều chỉnh theo từng người.