Name: Ginger miso aubergine noodles
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: Asian
Ingredients: 400g soba noodles; 1 tbsp sunflower oil; 2 aubergines diced; 4cm/1½in 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

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Ginger miso aubergine noodles

Ginger miso aubergine noodles

Katy Greenwood

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Serves 4

Easy

Prep: 5 mins

Cook: 10 mins

A star rating of 2.8 out of 5.10 ratingsRate

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

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

400g soba noodles
1 tbsp sunflower oil
2 aubergines

diced
4cm/1½in 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

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Nutrition: per serving

kcal518
fat12g

low
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.

Recipe from Good Food magazine, February 2015

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A star rating of 2.8 out of 5.10 ratings

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