VEGAN

Marinated Vegetables with Soy Sauce, Garlic, and Chili

Main Dishes | Japanese cuisine

⏳ Time

35 minutes

🥕 Ingredients

🍽️ Servings

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 - 8.8 oz
Chicken Broth - 1 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.