Kushi Nasu Goya Udon

Kushi Nasu Goya Udon is a vibrant and nourishing Paleo Japanese dish featuring grilled eggplant and bitter melon served over hearty udon noodles. The combination of flavors and textures makes it a delightful and healthful supper option.

Ingredients

• Udon noodles - 200 grams (preferably gluten-free)
• Eggplant - 1 medium (approximately 200 grams)
• Bitter melon - 1 small (approximately 100 grams)
• Coconut aminos - 2 tablespoons
• Olive oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Fresh ginger - 1 tablespoon, grated
• Sesame seeds - 1 tablespoon
• Green onions - 2, chopped
• Salt - to taste
• Black pepper - to taste
• Water - 1 liter

Steps

1. Begin by cooking the udon noodles according to package instructions in a pot of boiling water. Once cooked, drain and set aside.
2. While the noodles are cooking, prepare the eggplant and bitter melon. Slice the eggplant into 1 cm thick rounds and the bitter melon into thin strips.
3. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
4. Add the sliced eggplant to the skillet and cook for about 5-7 minutes until softened and slightly caramelized, stirring occasionally.
5. Next, add the bitter melon to the skillet, cooking for an additional 3-4 minutes until it becomes tender but still crisp.
6. Pour in the coconut aminos, season with salt and black pepper to taste, and stir well to coat the vegetables. Cook for another 2 minutes.
7. In a large serving bowl, combine the cooked udon noodles with the sautéed eggplant and bitter melon mixture. Toss gently to mix.
8. Garnish with chopped green onions and sprinkle sesame seeds on top before serving.

Nutrition

• Calories: 420
• Protein: 10 g
• Carbs: 60 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants and vitamins from eggplant and bitter melon.
• Low in calories while high in fiber, promoting digestion and satiety.

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