It never ceases to amaze me when inspiration strikes...it can come from the most obscure places!
I've been trying to find a way to make zero-propointed 'noodles' out of aubergines for some time now, without much joy. My julienne peeler doesn't cut through the spongy flesh... and I didn't want short ones made from the length of a standard aubergine....I wanted long, bendy 'noodles' - like proper udon-style!
Having put the idea on hold for a while, I was struck with a EUREKA moment last week! My husband showed me this photo he had taken on a trip to a Romanian wood-veneering factory. The trees are placed at the top of this huge cutter and are sliced thinly to form the long wooden sheets or veneers.
This is what gave me the idea!
Try to buy long-shaped aubergines for a start.
Cut the gnarly top off.
Using a sharp, medium-sized knife, angle the knife and start to slice in a spiral. Try to keep the thickness even. Keep cutting for as long as you can without the piece of aubergine breaking.
Make as many long spiral slices as you can.
Lay each piece out flat.
(Use the ones with skin too).
Roll up tightly from one end.
Cut the spiral into slices the thickness you require.
Each spiral can now be unfurled to form a perfect mock udon 'noodle'!!!
Slice any remaining aubergine.
Cut the slices into strips.
They will blend in with the long ones when cooked.
Stir-fry simply in some Frylight oil with a little crushed garlic, coriander, spring onions and low salt soy sauce.
The 'noodles' can be served like this as a side dish, or mixed with other vegetables in a delicious stir-fry.
They also make a wonderful accompaniment to any seafood, chicken or beef dish.