Somen Noodles with Roasted Eggplant and European Pork in Miso-Gochujang Sauce

Number of servings: 2

Preparation time: 35 minutes

INGREDIENTS

Main Dish:

150g European pork tenderloin (cut into strips)
½ eggplant (aubergine)
2 portions of rice noodles (or wheat somen noodles)
1 tbsp sesame oil
toasted sesame seeds and black pepper (for decoration)

Sauce:

2 tbsp soy sauce
1 tbsp gochujang paste
1 tsp miso paste
2 tsp sugar
1 tbsp water

Salad (Side):

50 g mixed salad greens
½ European apple (diced or sliced)
your favourite dressing

PREPARING

Preheat the oven to 200°C. Cut the eggplant into half-moons (approx. 1 cm thick), drizzle with a little sesame oil, and bake on a tray lined with parchment paper for 15–18 minutes until the edges are browned.
In a small bowl, thoroughly mix the sauce ingredients: soy sauce, sugar, miso paste, gochujang paste, and water.
Cook the noodles according to the package instructions and drain.
Heat the remaining sesame oil in a pan. Add the pork and fry until nicely browned.
Pour in the prepared sauce and cook for another 1–2 minutes until it thickens slightly.
Add the roasted eggplant to the pan and toss to coat all ingredients in the sauce.
Place a portion of noodles into a bowl or lunchbox, and top with the meat and eggplant mixture. Sprinkle it with toasted sesame seeds and freshly ground black pepper.
Serve with a light side salad of mixed greens and apple, drizzled with your choice of dressing.

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