Umami-Glazed Aubergine Noodles

2 portions - 30 mins

Umami-miso glazed aubergine and broccoli served over noodles of your choice, finished with edamame, toasted cashews and sesame seeds.

• Ingredients

  • 1 aubergine, cut into thin slices

  • 90g (1 cup) broccoli (we use purple sprouting)

  • 2 tsp olive oil

  • 2 tsp soy sauce

  • 1 tsp miso paste

  • ½ tsp maple syrup

  • 1 tsp rice vinegar

  • 1 tsp sesame oil

  • 2 cloves garlic, pressed

  • 1 tsp grated ginger

  • 2 servings of soba noodles

  • 100g Edamame

  • 2 tsp toasted sesame seeds, for topping

  • Fresh coriander, for topping

  • Fresh chilli slices, for topping

• Method

  STEP 1.
  Cut the aubergine and put in a bowl with a sprinkle of salt.
  In a separate small bowl, mix together soy sauce, miso, maple syrup, rice vinegar, sesame oil, garlic and ginger. This is your umami-glaze.
  Heat olive oil in a pan over medium heat. Add aubergine and sauté 7-8 minutes until golden and tender.
  Add the broccoli and edamame and cook for another 3-4 minutes until tender-crisp.
  
  STEP 2.
  Pour the umami-glaze over the vegetables. Stir for 1–2 minutes until coated and slightly caramelised.
  Cook the noodles according to packet directions (usually a couple of minutes).
  Add 1 tbsp of the noodle water to the pan with the vegetables to give it extra glaze.
  After draining the noodles, use a splash of sesame oil over them to prevent them sticking together.
  Then add to the pan with the vegetables and give everything a good mix.
  
  STEP 3.
  Divide the noodles and glazed vegetables between a nice bowl (to eat immediately) and a container (for lunch).
  Sprinkle with the toasted sesame seeds, fresh coriander and chilli (if using).

• Benefits

  • Aubergine and broccoli provide fibre and phytonutrients

  • Noodles supply carbohydrates

  • Fermented ingredients include miso and soy sauce

  • Healthy fats from olive oil, sesame oil and seeds

  • Sesame seeds add minerals such as magnesium, zinc and copper

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