Description

This delicious Katsu Aubergine Noodles recipe features crispy panko-coated aubergine slices served over tender lentil noodles, all smothered in a rich and fragrant coconut curry sauce. The sauce is made with aromatic spices, garlic, and ginger, blended until smooth for a comforting and flavorful dish. Perfect for a satisfying vegetarian meal with a delightful mix of textures and bold Asian-inspired flavors.

Ingredients

Scale

Sauce

4 tbsp vegetable oil, divided
1 onion, finely chopped
2 carrots, finely chopped
2 garlic cloves, grated
20g ginger, peeled and grated
1 tbsp medium curry powder
1 tbsp soy sauce
1 tsp maple syrup
400ml can coconut milk

Aubergine and Coating

3 tbsp cornflour
100g panko breadcrumbs
2 aubergines, cut into 1.5cm-thick slices

Noodles and Garnish

250g lentil noodles
1 spring onion, finely sliced
Pickled ginger, to serve (optional)

Instructions

Prepare the sauce: Heat 2 tbsp of vegetable oil in a large, deep frying pan over medium-low heat. Add the finely chopped onions and carrots and cook slowly for 15 minutes until they begin to soften.
Add aromatics and spices: Stir in grated garlic, peeled and grated ginger, and medium curry powder. Cook for an additional 2 minutes until the mixture is fragrant.
Add liquids and simmer: Pour in the soy sauce, maple syrup, and coconut milk. Swirl out the coconut milk can with a splash of water and add that as well. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 to 15 minutes until the sauce thickens. Season to taste.
Blend the sauce: Remove from heat and use a hand blender to blitz the sauce until smooth. Allow it to cool if planning to store, then reheat until piping hot before serving. Keep warm on low heat.
Prepare aubergine coating: Heat the remaining 2 tbsp of vegetable oil in a medium frying pan over medium-high heat. Mix the cornflour with just enough water to create a slurry. Pour panko breadcrumbs onto a shallow plate. Dip each aubergine slice into the cornflour slurry, then coat both sides with the panko breadcrumbs.
Fry aubergine slices: Fry the coated aubergine slices in the hot oil for 3–4 minutes on each side until golden brown and crisp. Remove with a slotted spoon and drain on kitchen paper. Season lightly with salt.
Cook noodles: Prepare lentil noodles according to package instructions, then drain.
Assemble the dish: Divide the cooked noodles between two bowls. Ladle over the warm, smooth curry sauce. Top with the crispy aubergine slices, finely sliced spring onions, and pickled ginger if using. Serve immediately.

Notes

The curry sauce can be prepared in advance and kept chilled for up to two days; reheat thoroughly before serving.
Use a hand blender for a smooth and creamy sauce texture.
Ensure the oil is hot enough before frying aubergines for a crisp coating.
Lentil noodles provide a gluten-free option if needed but check the pack as recipes vary.
Pickled ginger is optional but adds a nice contrast to the rich sauce.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Frying
Cuisine: Asian Fusion

Keywords: Katsu aubergine, lentil noodles, coconut curry sauce, panko breadcrumbs, vegetarian Asian recipe