Ginger miso aubergine noodles
Chunks of aubergine are pan-fried with Asian flavours, then stirred into soba noodles for a vegetarian supper
- Prep:5 mins
Cook:10 mins
- Serves 4
- Easy
Nutrition per serving
- kcal 518
- fat 12g
- saturates 2g
- carbs 82g
- sugars 11g
- fibre 8g
- protein 15g
- salt 5.1g
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
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.
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.
