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  • Writer's picturesvenjanowak

Udon noodles with zucchini & eggplant

If you are looking for a quick after-work recipe and still have a zucchini & eggplant in the fridge, then this recipe is just the thing.

This Asian recipe is ready in less than 20 minutes, healthy and fresh. When things have to be done quickly, I always go for Asian cuisine. Udon noodles with zucchini & eggplant is cooked super quickly and is always healthy and crunchy.

I love the combination of eggplant, zucchini and soy sauce. Add to that this note of sesame... an absolute dream. The rice vinegar will also caramelize your vegetables a little.

If you don't have udon noodles at home, you can of course also cook rice with it. It also tastes great.

Come on, get to the stove.


Udon noodles with zucchini & eggplant in a black bowl



  • 440 g udon noodles (2 packs)

  • 1 medium zucchini (approx. 220g)

  • 1 large aubergine (about 350g)

  • 100ml soy sauce

  • 30 ml sesame oil

  • Juice of a lime

  • 2 tbsp olive oil

  • 1 tbsp rice syrup

  • 1 tablespoon sesame

  • spring onions


  1. Wash and dice your eggplant and zucchini.

  2. In a small bowl, combine soy sauce, sesame oil, lime juice, olive oil, rice syrup and sesame seeds.

  3. Fry the eggplant and zucchini in the neutral oil of your choice for about 5 minutes until they are juicy. Add the sauce and let it simmer for 3-4 minutes. Now add the udon noodles. Simmer in the pan for another 2 minutes.

  4. Now your dish is ready to serve. Add some spring onions and sesame seeds et voila.


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