What you see in the photo is not ‘Somen’ Noodles. I used ‘Capellini’ (Angel Hair Pasta) this time, because someone had eaten all my ‘Somen’ in the pantry! Fortunately I had ‘Capellini’, which textures is similar to the texture of ‘Somen’. Italian pasta are actually quite suitable for Japanese cooking. This is a summer dish and it should be served COLD. You need to cook Eggplant and chill in the fridge in advance.
1 medium (*about 300g) Eggplant *cut into small pieces
2 tablespoons Canola Oil
1/2 cup ‘Mentsuyu’
*Note: See ‘Method 1’ to find how to make ‘Mentsuyu’
Chilli Flakes *as required
1 teaspoon Grated Ginger *optional
1 Spring Onion *finely chopped
2 servings ‘Somen’ Noodles OR Capellini (Angel Hair Pasta)
- To make 1/2 cup ‘Mentsuyu’, combine following ingredients in a saucepan and boil for a few minutes. See more details at ‘Mentsuyu’ recipe page.
– 1/2 cup Water
– 1/3 teaspoon Instant Dashi Powder
– 1 & 1/2 tablespoons Mirin
– 2 tablespoons Soy Sauce
- Heat Oil in a frying pan, cook Eggplant over medium heat until soft.
- Combine ‘Mentsuyu’, Chilli Flakes and Ginger (*optional) in a bowl, add cooked Eggplant and set aside to cool. When cooled, place in the fridge to chill.
- Cook ‘Somen’ Noodles as instructed. DO NOT add salt into the water. If you cook ‘Capellini’, you need to add some Salt to the water.
- When noodles are cooked, drain and rinse well in COLD water, and drain well again. The noodles should be cold.
- Place drained cold ‘Somen’ Noodles in a bowl, place the marinated eggplant, top with some finely chopped Spring Onion, then pour the marinade (mostly ‘Mentsuyu’) over and enjoy!
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