# Sous Vide Japanese Eggplant with Fried Udon Noodles

**URL:** https://community.anovaculinary.com/t/sous-vide-japanese-eggplant-with-fried-udon-noodles/15308
**Category:** Brag Board
**Tags:** vegetarian
**Created:** [June 26, 2018, 3:18am UTC](https://community.anovaculinary.com/t/sous-vide-japanese-eggplant-with-fried-udon-noodles/15308 "2018-06-26T03:18:16Z")
**Posts on this page:** 3
**Page:** 1

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### Author: ![AlyssaWOAH](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/alyssawoah/32/2946_2.png) [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)
#### Post date: [June 26, 2018, 3:18am UTC](https://community.anovaculinary.com/t/sous-vide-japanese-eggplant-with-fried-udon-noodles/15308/1 "2018-06-26T03:18:16Z")

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![](https://us1.discourse-cdn.com/flex016/uploads/anova/original/2X/6/631a067a783c0cefa6675f48b60f2ce3a5983694.jpg)

**Ingredients:**

- 2 Japanese eggplants
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup toasted sesame oil
- 2 tablespoons of fried chili-garlic paste

**Directions:**

1. Chop the eggplants into wedges.
2. Whisk the fried chili garlic paste, sesame oil, brown sugar, and soy sauce in a bowl.
3. Add the eggplant wedges into the bowl and toss to coat evenly. Transfer eggplant and sauce into a bag.
4. Sous vide at 180F for 1 hour.
5. Boil noodles until tender. Drain.
6. Fry noodles for 30 seconds. Add eggplant and sauce to the pan and fry for 2 minutes.

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### Author: ![john.jcb](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/john.jcb/32/7269_2.png) [@john.jcb](https://community.anovaculinary.com/u/john.jcb)
#### Post date: [June 26, 2018, 1:08pm UTC](https://community.anovaculinary.com/t/sous-vide-japanese-eggplant-with-fried-udon-noodles/15308/2 "2018-06-26T13:08:52Z")

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How was the texture? It looks very good.

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### Author: ![AlyssaWOAH](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/alyssawoah/32/2946_2.png) [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)
#### Post date: [June 26, 2018, 1:15pm UTC](https://community.anovaculinary.com/t/sous-vide-japanese-eggplant-with-fried-udon-noodles/15308/3 "2018-06-26T13:15:23Z")

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It was really good!!! Wish I made more. The texture was tender, yet a bit meaty. It wasn’t soggy or tough + bitter. It was perfect for me.