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A mellow broth of milk and miso spiced with chili oil β eggplant dandan-style udon.
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A creative dish making Sichuan dandan noodles with a mellow broth of milk and miso instead of sesame paste, using Japanese udon. Eggplant stir-fried with ginger and garlic replaces the ground meat, and chili oil's heat whets the appetite. Ingredients are pared down to things you'll often find in the fridge or cupboard.
Cut the eggplant into 1cm cubes and mince the ginger and garlic.
Heat sesame oil in a pot, stir-fry the ginger, garlic, and doubanjiang, then add the eggplant and stir-fry.
Add the water and chicken stock powder and bring to a boil, then add the milk and miso and warm through (don't boil).
Add the udon and heat through.
Serve in bowls and drizzle with chili oil.
There was no eggplant on hand, so I used tomato instead and added some ground meat from the fridge, starting by frying the ginger and garlic in sesame oil. I forgot the miso, but a generous amount of doubanjiang gave it plenty of flavor and it turned out delicious. The tomato's acidity also pairs nicely with the mellow milk broth.