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
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Calories 518
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Carbohydrates 82
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Saturated Fat 2
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Sugar 11
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Protein 15
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Fat 12
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Fiber 8
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Salt 5.1
Ingredients
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400g soba noodles
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1 tbsp sunflower oil
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2 aubergines, diced
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4cm/1½ in piece ginger, grated
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100g brown rice miso paste
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2 tbsp sesame oil
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2 tbsp mirin
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1 tsp sugar
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1 tbsp rice wine vinegar
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½ bunch spring onions, sliced diagonally
Method
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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.
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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.