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Spicy and Tangy Stir Fry Noodles (Yakisoba) Topped with Mapo Eggplant - Recipe Video

A simple and easy to understand recipe video shows how to make Spicy and Tangy Stir Fry Noodles (Yakisoba) Topped with Mapo Eggplant.
How about spicy and tangy stir fry noodles (yakisoba) topped with mapo eggplant? The spicy mabo eggplant is well entangled with yakisoba noodles, and you can't stop eating once you take a bite. It is easy and quick to cook, so please try it for lunch.
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Cook time

15 minutes

Ingredients
1 servings

  • 麺
  • Stir fry noodles (Yakisoba)
    1 head(s)
  • Cooking sake
    1 tbsp
  • Sesame oil
    1 tbsp
  • Ground pork
    100 g
  • Eggplant
    1
  • Japanese leek
    10 cm
  • Ginger
    10 g
  • Garlic
    1
  • Sliced Japanese chili peppers (Takanotsume)
    1 tsp
  • (A)Water
    100 ml
  • (A)Soy sauce
    1 tbsp
  • (A)Japanese sweet cooking wine (Mirin)
    1 tbsp
  • (A)Gochujang
    1 tbsp
  • (A)Chili bean sauce (Tobandjan)
    1 tbsp
  • Starch and water mixture
    1 tbsp
  • Sesame oil
    2 tsp
  • Young green onion (Konegi)
    as needed

How to make

  1. Prepare. Peel off ginger skin.
  2. 1. Cut off the stem of the eggplant and cut into 0.4-inch wide half-moon slices.
  3. 2. Finely mince green onion (Japanese leek), ginger, and garlic.
  4. 3. Heat sesame oil in a frying pan over medium heat, add stir-fry noodles (yakisoba) and cooking sake, stir-fry while loosening the noodles, and remove the noodles from a pan when it gets heated.
  5. 4. Add sesame oil, Step 2, and sliced Japanese chili peppers (Takanotsume), and stir-fry over medium heat.
  6. 5. Once it gets fragrant, add ground pork and stir-fry over medium heat until it changes color, then add Step 1 and lightly stir-fry.
  7. 6. Add (A) and heat over medium heat. Once it starts to simmer, add starch mixed with water, stir, and remove from the heat once it's thickened.
  8. 7. Plate in the order of Step 3 and Step 6, sprinkle young green onion (konegi), and it's ready to serve.

Tips for cooking

Please make starch mixed with water with the ratio of 1 starch and 2 water. Also, check the thickness of the sauce and adjust the amount of starch to your liking. Adjust the amount of salt to your taste.

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