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Before you jump to Eggplant and Mushroom Korean Noodles recipe, you may want to read this short interesting healthy tips about Healthy Energy Goodies.
We are all aware that consuming healthy meals can help us really feel better inside our bodies. Increasing our consumption of sensible foods while decreasing the intake of unhealthy ones contributes to a more healthy feeling. A salad tends to make us feel much better than a piece of pizza (physically in any case). Sometimes it’s hard to find healthier foods for treats between meals. Shopping for snack foods can be a difficult task because you have a great number of options. Here are a few healthy snacks that you can use when you need an instant pick me up.
Have a shot at eating almonds unless you have problems with nut allergies. As an all-in-one energy booster, almonds offer many health benefits. These types of nuts have quite a lot of vitamins E, B2, and manganese. Almonds, like turkey, have the enzyme tryptophan which can often make you sleepy. However, you will not need a nap after consuming almonds. These nuts unwind the muscles and offer a general sense of relaxation. Your emotional state can sometimes be lifted by just eating almonds.
You don’t have to look far to find a wide selection of healthy snacks that can be easily prepared. When you make the decision to be healthy, it’s uncomplicated to find what you need to be successful at it.
We hope you got insight from reading it, now let’s go back to eggplant and mushroom korean noodles recipe. You can have eggplant and mushroom korean noodles using 8 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to cook Eggplant and Mushroom Korean Noodles:
- You need 200 grams Shirataki noodles
- You need 1 eggplant
- You need 1 cup sliced shiitake or enoki mushrooms
- Get 2 tbsp Gochujang
- Take 2 tbsp rice syrup or honey
- Provide 1 tbsp crushed sesame seeds
- Provide 5 cloves garlic
- Prepare 2 tsp sesame oil
Steps to make Eggplant and Mushroom Korean Noodles:
- Cook noodles according to package instructions.
- Stir fry garlic, sliced eggplant, and mushrooms in sesame oil.
- Add Gochujang and rice syrup or honey. Adjust to taste.
- Add crushed sesame seeds.
- Add cooked noodles and stir fry until all fully combined. Season with salt.
The other summer vegetable side dishes in the first photo are oi bokkeum, kkaennip jjim, hobak bokkeum, yeolmu kimch, and hobakjeon. If the eggplant is getting a little dry while it cooks, just splash in more water if needed. Serve over rice, quinoa, on top of rice noodles, alongside some naan, or even in a taco! Garnish with green onions, cilantro and sesame seeds. Heat a pan over medium high heat.
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