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Gochujang Eggplant with Crispy Vermicelli Noodles
Experience bold flavors with our Gochujang Eggplant and Crispy Vermicelli Noodles, a perfect blend of spicy, savory, and crunchy. This recipe won the Cook Snap…
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at asianinspirations.com.au.
Cooking tools:
- Deep-fry thermometer
- Deep fryer
- Spider strainer
- Chef's knife
- Cutting board
- Paper towel
- Mixing bowl
- Whisk
- Saucepan
- Wooden spoon
- Measuring spoon
- Measuring cup
- Stove
- Tongs
- Plate
- Spoon
- Fork
Ingredients
- Obento Tempura Batter
- 1 small eggplant
- Salt
- Oil for frying
- 2 tbsp Gochujang paste or more depending on your heat preference
- 2 tbsp soy sauce
- 4 tsp rice wine vinegar
- 1 tbsp brown sugar
- 1/2 tsp garlic paste
- 1/2 tsp ginger paste
- 2 tsp sesame oil
- 2 tsp cornflour + 2 tsp water to make a slurry
- 2 handfuls or 2 small bundles of vermicelli rice noodles
- Coriander leaves for garnish
- Sesame seeds for garnish
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