Katsu aubergine noodles
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 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)
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.
