Stir-Fried Udon with Summer Vegetables and Canned Mackerel

Name: Stir-Fried Udon with Summer Vegetables and Canned Mackerel
Yield: Serves 2 servings
Ingredients: 1 can (about 6 oz/170 g) canned mackerel in water; 2 packs frozen udon noodles; 2 eggplants; 4 –5 cherry tomatoes; 1 clove ginger; 5 shiso leaves; as needed Sliced green onion (for garnish),; as needed Oil,; 1/2 teaspoon sugar; 1 1/2 tablespoons soy sauce

kose @cook_40296407

This healthy stir-fried udon is packed with vegetables, combining canned mackerel, tomatoes, eggplant, shiso leaves, and green onions.

Recipe background:
This is a variation of my Italian-style stir-fried udon with canned mackerel (Recipe ID20459530).

This healthy stir-fried udon is packed with vegetables, combining canned mackerel, tomatoes, eggplant, shiso leaves, and green onions.

Recipe background:
This is a variation of my Italian-style stir-fried udon with canned mackerel (Recipe ID20459530).

kose @cook_40296407

This healthy stir-fried udon is packed with vegetables, combining canned mackerel, tomatoes, eggplant, shiso leaves, and green onions.

Recipe background:
This is a variation of my Italian-style stir-fried udon with canned mackerel (Recipe ID20459530).

This healthy stir-fried udon is packed with vegetables, combining canned mackerel, tomatoes, eggplant, shiso leaves, and green onions.

Recipe background:
This is a variation of my Italian-style stir-fried udon with canned mackerel (Recipe ID20459530).

Saved

Ingredients

Serves 2 servings

1 can(about 6 oz/170 g) canned mackerel in water
2 packsfrozen udon noodles
2eggplants
4–5 cherry tomatoes
1 cloveginger
5shiso leaves
as neededSliced green onion (for garnish),
as neededOil,
1/2 teaspoonsugar
1 1/2 tablespoonssoy sauce

Saved

Steps

1

Cut the eggplant and cherry tomatoes into bite-sized pieces. Julienne the ginger and shiso leaves. Thaw the frozen udon noodles.
2

Heat oil in a frying pan and sauté the ginger until fragrant. Add the eggplant and stir-fry together.
3

Add the canned mackerel with its liquid, breaking up the fish as you stir-fry. Add the tomatoes, mix everything together, and season with soy sauce and sugar.
4

Add the udon noodles and mix well until everything is combined. Sprinkle with pepper to taste. Serve on plates and garnish with shiso leaves and sliced green onion.