When you want hot noodles on a busy evening, you do not have to choose between a complicated recipe and simply making do. Udon, beef, and eggplant can come together in one wide pan. Black pepper adds a little lift, while bell pepper and scallion keep the flavor clear. If you do not have udon, use any noodle you have on hand.
What you need
- 1 to 2 portions frozen or precooked udon
- Thin beef slices, eggplant, red bell pepper, and scallion
- Minced garlic, freshly ground black pepper, and a little soy sauce or another seasoning you enjoy
- Optional sesame or chili flakes; use suitable cooked tofu or more vegetables instead of beef if you prefer
Let one pan do the work
- Prepare the udon according to its package directions and drain. Cut the eggplant and bell pepper into easy-to-eat pieces.
- Heat a wide pan and cook the eggplant first, until soft with lightly browned edges. Set it aside.
- Use a little oil to cook the beef thoroughly, then quickly stir-fry garlic, bell pepper, and black pepper. Keeping separate utensils for raw and cooked foods is a safer habit.
- Return the udon and eggplant to the pan, add a little soy sauce or your preferred seasoning, toss, and finish with scallion.
Build it around tonight’s appetite
This is not a “standard meal” that needs to be calculated. Add greens or mushrooms if you want more vegetables; use less soy sauce and let black pepper and scallion do more of the work if you prefer a lighter flavor. Beef, gluten, soy, and sesame may not suit everyone, so substitute for your own allergies and eating needs.
Food-safety note: For food you are saving for the next meal, portion it into shallow containers and refrigerate within 2 hours of cooking; act sooner in hot conditions. Reheat thoroughly before eating, and avoid cross-contact between raw and cooked foods or utensils.
Would you add more black pepper to this pan, or more scallion?
Source
FoodSafety.gov: refrigerating and reheating leftovers safely
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