Ginger miso aubergine noodles
Serves 4
Easy
Prep:
Cook:
Chunks of aubergine are pan-fried with Asian flavours, then stirred into soba noodles for a vegetarian supper
Skip to ingredients
- 400g soba noodles
- 1 tbsp sunflower oil
- 2 auberginesdiced
- 4cm/1½in piece gingergrated
- 100g brown rice miso paste
- 2 tbsp sesame oil
- 2 tbsp mirin
- 1 tsp sugar
- 1 tbsp rice wine vinegar
- ½ bunch spring onionssliced diagonally
Nutrition: per serving
- kcal518
- fat12glow
- saturates2g
- carbs82g
- sugars11g
- fibre8g
- protein15g
- salt5.1g
Method
step 1
Bring a pan of water to the boil and cook the noodles following pack instructions. Meanwhile, heat the sunflower oil in a frying pan. Cook the aubergines over a medium heat for 5-8 mins until softened.
step 2
Mix together the ginger, miso paste, sesame oil, mirin and sugar, add to the pan with the aubergines and cook for a few mins. Drain the cooked soba noodles and add to the pan, toss together, then divide between serving plates and scatter with the spring onions.