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Katsu aubergine noodles

Two bowls of katsu aubergine noodles

Katsu aubergine noodles

Name: Katsu aubergine noodles
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 2
Ingredients: 4 tbsp vegetable oil; 1 onion finely chopped; 2 carrots finely chopped; 2 garlic cloves grated; 20g ginger peeled and grated; 1 tbsp medium curry powder; 1 tbsp soy sauce; 1 tsp maple syrup; 400ml can coconut milk; 3 tbsp cornflour; 100g panko breadcrumbs; 2 aubergines cut into 1.5cm-thick slices; 250g lentil noodles; 1 spring onion finely sliced; pickled ginger to serve (optional)

Helena Busiakiewicz

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Serves 2

Easy

Prep: 20 mins

Cook: 40 mins

A star rating of 4 out of 5.5 ratingsRate

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Use lentil noodles in this dish for extra protein, or swap for rice if you prefer. The ginger really makes the recipe, so don’t be tempted to use less

Dairy-free

Egg-free

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

4 tbsp vegetable oil
1 onion

finely chopped
2 carrots

finely chopped
2 garlic cloves

grated
20g ginger

peeled and grated
1 tbsp medium curry powder
1 tbsp soy sauce
1 tsp maple syrup
400ml can coconut milk
3 tbsp cornflour
100g panko breadcrumbs
2 aubergines

cut into 1.5cm-thick slices
250g lentil noodles
1 spring onion

finely sliced
pickled ginger

to serve (optional)

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Nutrition: Per serving

kcal1145
fat61g
saturates32g
carbs119g
sugars25g
fibre20g

high
protein21g
salt2.1g

Method

step 1

Heat 2 tbsp oil in a large, deep frying pan over a medium-low heat and cook the onions and carrots for 15 mins until starting to soften.
step 2

Add the garlic, ginger and curry powder and cook for 2 mins more, or until fragrant. Pour in the soy, maple syrup and coconut milk, then swill out the coconut can with a splash of water and pour that in, too.
step 3

Bring to the boil, then reduce the heat and bubble for 10-15 mins until thickened. Season. Blitz until smooth
using a hand blender. The sauce can will keep chilled for up to two days. Leave to cool first. Reheat until piping hot. Keep warm over a low heat.
step 4

Heat the remaining oil in a medium frying pan over a medium-high heat. Mix the cornflour with just enough water to make a slurry. Tip the breadcrumbs onto a shallow plate. Dunk the aubergine slices in the slurry, then the breadcrumbs, coating well on both sides. Fry the aubergine slices in the hot oil for 3-4 mins on both sides until golden and crisp, then remove from the pan using a slotted spoon and drain on kitchen paper. Season with salt.
step 5

Cook the lentil noodles following pack instructions, then divide between two bowls. Top with the sauce, aubergine slices, spring onion and pickled ginger, if using.

Recipe tip

Use it up:
Spring onion oil If you have any left over, finely chop 100g spring onions, 3 garlic cloves and a thumb-sized piece of ginger. Put in a heatproof bowl. Heat 6 tbsp veg oil in a small pan and, once shimmering, pour into the bowl. Season and stir. Use to drizzle over stir-fries or stir into salad dressings.

Recipe from Good Food magazine, August 2024

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A star rating of 4 out of 5.5 ratings

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