Marinated Vegetables with Soy Sauce, Garlic, and Chili
Main Dishes • Japanese
Description
Marinated vegetables with soy sauce, garlic, and chili
Ingredients
- Eggplants 1 piece
- Sweet Potato 1 piece
- Vegetable Oil to taste
- Courgette 1 piece
- Fresh Mushrooms 4 pieces
- Scallions 4 stalks
- Baby Corn 4 pieces
- Soy Sauce 2 tablespoons
- Garlic 2 cloves
- Mild Chili Spice 1 piece
- Udon Noodles 10 oz
- Chicken Broth 0 qt
Step-by-Step Guide
Step 1
Preheat a grill pan until it starts to smoke. Cut the eggplant into pieces and lightly brush with oil. Place the remaining chopped vegetables and mushrooms in a bowl and mix with 3 tablespoons of oil.
Step 2
First, add the eggplant and sauté for 4 minutes on each side until tender. Then, sauté the sweet potato, mushrooms, and zucchini for about 2-3 minutes on each side. Finally, sauté the corn and green onions for about a minute on each side.
Step 3
Transfer the vegetables to a bowl and add the soy sauce, minced garlic, and chili. Mix well, cover with plastic wrap, and let sit for 20 minutes.
Step 4
Cook the noodles in boiling water for 2-3 minutes until tender. Drain and divide into 2 bowls. Bring the broth to a boil and check the vegetables. If they are not quite tender, return them to the broth until cooked. Pour the broth over the noodles and top with the vegetables.
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