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