Udon noodles with fried aubergine, walnut and miso from Plenty More (page 216) by Yotam Ottolenghi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe is on p.204 in the US edition.

  • Schooffiecooks on April 01, 2026

    For us not a great recipe, with the fried aubergines. Way too oily…

  • Ganga108 on March 02, 2022

    This is one of Ottolenghi's more complex recipes. It has 7, yes seven, different processes with associated pots, pans and equipment. Make the (vegetarian) dashi, ribbon cut and soak ginger and spring onions, prep the eggplants, deep fry the eggplants, saute the onions, walnuts etc, make the sauce, cook the noodles. So Ottolenghi flavours come at a price. Leave an afternoon free – at least several hours to cook and clean up – when making his more complex recipes. To be fair though – the man I call the Master of Flavour produces amazing dishes that makes the hours worth the effort!

  • Gegag184 on December 10, 2020

    This recipe is a bit long to prepare but is very good!

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