Directions

To Make

1. Cut eggplant in 2cm slices and quarter, lay out on absorbent paper, liberally sprinkle with salt to draw out water, set aside for 30 minutes.
2. Heat oil to 190 degrees. Fry noodles for literally 3 seconds and place on absorbent paper, set aside
3. After 30 minutes prepare batter as per packet instructions. Ensure water is ICE COLD for crispier results.
4. Combine eggplant pieces in batter and fry for 2 minutes, drain on absorbent paper.
5. Combine, gochujang paste, soy sauce, rice wine vinegar, sugar, garlic, oil and 2tbs water in small saucepan and heat until just starting to boil. Add slurry and stir until just thickened (if too thick add extra water).
6. Gently toss through cooked eggplant. Place noodles on plates and top with gochujang eggplant. Garnish with coriander leaves and sesame seeds.