CookPal AI
recipe image

Steamed Eggplant and Tomato Somen Noodles

成本 $8, 保存 $7

來源: Recommended by CookPal

  • 15 Min
  • 2 份量
  • $8

食材

  • 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

步驟

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.

營養成分

每份

🔥

250

卡路里

  • 12g
    蛋白質
  • 35g
    碳水化合物
  • 6g
    脂肪

💡 小提示

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.

⚠️ 注意事項

此食譜僅供參考，具體使用需根據個人體質進行調整。