Out of all the carb choices, noodles are probably my favorite.
Then, rice, and then bread.
I don’t want to say pasta, because I don’t get the same satisfaction from short pasta when I have craving for noodles.
They have to be long so that I can slurp (lol)!
You may ask what is “Nanban”?
Well, there are many Japanese dishes that have “Nanban” in their name.
It’s usually flavored with sweet and sour sauce with scallion and hot peppers.
I probably won’t make “Nanban” chicken anymore, but Nanban noodles are pretty tasty!
Nanban Eggplant Noodles
canola oil
2~3 cloves garlic, sliced
5~6 eggplant slices
5~6 grape tomatoes, cut in half
salt and pepper
1~2 tablespoon cane sugar
1/2 ~ 1 tablespoon white vinegar
1 tablespoon soy sauce
water
chopped green onion
crushed red pepper
100g angel hair pasta, cooked
1. Sautee garlic, eggplant slices, and tomatoes in canola oil.
2. Salt and pepper. Add sugar, vinegar, and soy sauce. Then add water.
3. Serve 2 over pasta with green onion and crushed red pepper.
Here is my Sashiko (Japanese embroidery) project #3.
This design is called “biscuit”, and I think it looks good on this canvas fabric.
