Ginger miso aubergine noodles

Ginger miso aubergine noodles

Ginger miso aubergine noodles

Chunks of aubergine are pan-fried with Asian flavours, then stirred into soba noodles for a vegetarian supper

  • Serves 4
  • Easy

Nutrition per serving

  • Calories 518
  • Carbohydrates 82
  • Saturated Fat 2
  • Sugar 11
  • Protein 15
  • Fat 12
  • Fiber 8
  • Salt 5.1

Ingredients

  • 400g soba noodles

  • 1 tbsp sunflower oil

  • 2 aubergines, diced

  • 4cm/1½ in piece ginger, grated

  • 100g brown rice miso paste

  • 2 tbsp sesame oil

  • 2 tbsp mirin

  • 1 tsp sugar

  • 1 tbsp rice wine vinegar

  • ½ bunch spring onions, sliced diagonally

Method

  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.

  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.