Mapo eggplant yakisoba ｜ Shusaku Toba's shizuru channel's recipe transcription

Cut off the eggplant and divide it vertically into 8 to 10 equal parts.
Peel the carrots and cut them into strips with a thickness of 1 mm.
Remove the calyx and seeds from the peppers and divide them vertically into 6-8 equal parts.

Put oil in a heated frying pan, add eggplant and fry over medium to low heat.
When the eggplant is browned, add carrots and peppers and fry over low heat.
When the vegetables are cooked, transfer them to a plate.

Fry the minced meat over medium heat, and once it is cooked, turn off the heat.
Add Cook Do® Fried Eggplant, reheat and fry over medium heat.

Add the vegetables of 2 to the frying pan of 3 and fry while mixing the whole.
Transfer the ingredients from the frying pan to another plate.

Heat the yakisoba in the microwave at 500W for 10 seconds.
Put an appropriate amount of salad oil and fried noodles in a frying pan and cook while loosening with 2 tablespoons of water.
Add the attached sauce, mix the whole, and fry to remove the water.

Serve 5 yakisoba on a plate and put 4 mabo eggplants on top.
Place the yolk in the middle of the top and you're done.