- 2 portion udon noodles
- 150g ground meat
- 2 eggplants
- ¼ onion
- vegetable oil
- 3 tbsp ketchup
- salt and pepper
- minced parsley
- Cut the eggplant into 1㎝ thick round cut, and the onion into finely chop.
- Heat the oil in a frying pan and fry the eggplant. When the eggplant cooked, remove from frying pan and set aside. Add the oil in a same frying pan, put the ground meat and onion and fry for about 3-4 min.
- Add the udon noodles and 2 tbsp. water, steam-fry for 2-3 min with cover. Return the eggplants to frying pan, and add the ketchup and fry briefly. Season with salt and pepper and sprinkle the chopped parsley.