Pasta dishes are very popular at home. So it is probably in almost every household, especially when children also eat. Whether spaghetti, lasagna or Mie Noodles is there almost no matter. I personally love Asian-inspired noodles, because I have the opportunity to play with spices and different flavors. In this recipe I have eggplant, peppers and onion combined with a sweet sour sauce and Mie Noodles.
Mie Noodles Sweet Sour, why Eggplant?
When choosing vegetables, you can let your creativity run wild or simply use your favorite vegetables. I chose eggplant and red bell bell pepper for my dish. These two vegetables go great with the sweet and sour sauce.
But not only do they go well with the sweet and sour sauce, they also have health benefits for us – just like any other vegetable. They contain fiber, antioxidants and various vitamins that support our immune system.
Eggplants, in particular, are an often underrated vegetable. They are versatile. In casseroles, spreads, soups, sauces and even salads. But remember not to eat eggplant raw, it can cause headaches and gastrointestinal distress. Also, it is worth soaking eggplant in salted water before cooking.
Pickling eggplants in saltwater – Why it’s worth it.
There are several reasons why eggplants should be pickled in salt water before cooking. You don’t know them yet? I’m changing that now!
The first advantage of eggplants pickled in salt water is the taste. Pickling eggplants in salt and water reduces their bitterness and brings out more of the eggplant’s natural flavor. As a result, your dishes will taste more pleasant and aromatic.
Also, soaking the eggplant in salt water prevents it from releasing its water to the bottom of the pan as it cooks, which can lead to limp vegetables. The salty solution keeps the vegetables crisper and fresher.
Another advantage of pickling eggplant in salt water is that it increases the liquid content. The high salt content in the water makes the vegetables absorb more liquid, which makes them juicier. This means you don’t have to use as much oil when cooking, which lowers the calorie content.
By soaking eggplant in salt water, you can greatly improve the natural flavor of the vegetable while saving fat. What could be better?
Before you process the eggplant, it should be in salt water for about 15-20 minutes. After that, simply pour off the water and dry the eggplant a bit. And it is ready for use!
Mie Noodles: A delicious Asian specialty, not only in sweet and sour.
Asian cuisine is known for its diverse flavors and recipes that turn out to be a real treat. One of the most popular specialties is Mie Noodles, also known as Chinese Ribbon Noodles. There are several types of Mie noodles, but they mainly differ in the thickness of the noodles.
What makes Mie noodles so special? They take on the flavor and texture of sauces particularly well. Therefore, they are ideal for various Asian dishes! Plus, they’re super quick to cook. Here, you can either cook the noodles in the pot until soft or simply pour boiling water over them and let them sit. After the Mie Noodles are soft, it’s best to rinse them briefly with very cold water and add a little oil. This will prevent the noodles from sticking together.
Controversial spice: fresh coriander leaves
Fresh coriander leaves are a true gift of nature. They are not only delicious, but also very healthy. The leaves of the herb have a pleasant, slightly spicy taste and add a unique touch to your dishes. But: there are also many people who do not like cilantro and say it tastes like soap. I love cilantro, my husband doesn’t like it. My children also have to get used to the spice first. Which side do you belong to?
Cilantro also has a number of positive effects on our digestion. The herb’s strong digestive effect stimulates the production of digestive juices, which helps break down food in the gastrointestinal tract. It can also help relieve discomfort such as constipation and reduce excess gas production in the intestines. In addition, the small leaves also contain many vitamins and minerals that are important for your body.
So garnish your food with fresh cilantro more often, your body will thank you!
Mie Noodles Sweet Sour with Eggplant & Bell PepperCourse: Lunch, DinnerDifficulty: Easy
1 Red Bell Pepper
2 Garlic Cloves
250g Mie Noodles
1 Tsp. Chili Flakes
2 Tbsp. Maple Syrup
2 Tbsp. Balsamic Vinegar
5 Tbsp. Soy Sauce
- Cut the eggplant. Dissolve a tablespoon of salt in water and put the eggplant in the brine for about 10 minutes.
- Prepare the sauce. Cut the ginger into small pieces, press the garlic. Mix the ginger, garlic, chili flakes, maple syrup, balsamic vinegar, soy sauce and some water together.
- Chop onions and bell pepper.
- Boil Water. Pour the boiling water over the Mie Noodles and let them rest for 10-15 minutes.
- Drain the eggplant and dry it. Then fry the eggplant in a little oil for 5 minutes.
- Add the onions, fry for another 3 minutes.
- Finally, add the bell pepper. Fry them for about 5 minutes as well. The vegetables should be a little browned. Remove them from the pan and set aside.
- Add the sauce to the pan and let it simmer for a few minutes.
- Add the Mie Noodle to the sauce and then the vegetables.
- Garnish the noodles with fresh cilantro and sesame seeds.