Hand-Pulled Udon Noodles with Miso-Glazed Eggplant

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Soft, chewy hand-pulled udon noodles served with tender eggplant coated in a savory-sweet miso glaze, garnished with scallions and sesame seeds. This japanese-inspired noodles (vegetarian) ready in about 80 minutes pairs all-purpose flour, warm water (110°F), salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 60 min Cook: 20 min Serves 4 Japanese cuisine 350 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: In a large bowl, combine 2 cups all-purpose flour and 1 tsp salt. Gradually add 3/4 cup warm water (110°F), mixing with your hands until a rough dough forms. Knead for 10 minutes until smooth and elastic. Cover and let rest for 30 minutes.
  2. Step 2: On a floured surface, roll the dough into a rectangle about 1/4 inch thick. Fold into thirds and cut into 1/2-inch wide strips. Gently stretch each strip by hand to elongate the noodles.
  3. Step 3: Bring a large pot of salted water to a boil. Add noodles and cook for 8 minutes until tender but chewy. Drain and toss with a little oil to prevent sticking.
  4. Step 4: Preheat a large skillet over medium heat and add 2 tbsp vegetable oil. Add 2 medium Japanese eggplants sliced into 1/2-inch rounds and cook for 3 minutes per side until soft.
  5. Step 5: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, and 1 tbsp sugar until smooth.
  6. Step 6: Brush the miso glaze onto the eggplant slices and cook for another 2 minutes per side until caramelized and fragrant.
  7. Step 7: Serve the hand-pulled udon noodles topped with miso-glazed eggplant, garnished with 2 sliced scallions and 1 tbsp toasted sesame seeds.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Hand-Pulled Udon Noodles with Miso-Glazed Eggplant take to make?

Total time is about 80 minutes (60 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Hand-Pulled Udon Noodles with Miso-Glazed Eggplant?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.

Can I substitute ingredients in Hand-Pulled Udon Noodles with Miso-Glazed Eggplant?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Hand-Pulled Udon Noodles with Miso-Glazed Eggplant for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Hand-Pulled Udon Noodles with Miso-Glazed Eggplant vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes