Miso eggplant noodles

Name: Miso eggplant noodles
Cook time: 30 min
Yield: 2-3 as a light meal
Cuisine: Asian
Ingredients: 270g packet soba noodles; 2 tbsp vegetable oil; 1 tbsp sesame oil; 1 large eggplant, trimmed and cut into 1cm dice; 3 tbsp white miso; 4 tbsp mirin; 1 tbsp honey; 3 tbsp cooking sake; crunchy chilli oil, to serve; sliced spring onions, to serve

Katrina Meynink

March 28, 2023

Miso eggplant noodles with crunchy chilli oil.Katrina Meynink

easyTime:< 30 minsServes:2-3 as a light meal

Speedy, tasty and filling: the trifecta of needs any fast dinner must meet, and this one has it in spades. It’s quick to make, full of wholesome ingredients and so delicious. Proof that you don’t need much to put together an excellent meal.

Ingredients

270g packet soba noodles
2 tbsp vegetable oil
1 tbsp sesame oil
1 large eggplant, trimmed and cut into 1cm dice
3 tbsp white miso
4 tbsp mirin
1 tbsp honey
3 tbsp cooking sake
crunchy chilli oil, to serve
sliced spring onions, to serve

Method

Step 1
Place a frying pan over medium heat. Add the oils and once hot, add the eggplant and cook, stirring regularly, until the eggplant has cooked through, about 4 minutes.
Step 2
Meanwhile, bring a pot of water to the boil and cook the noodles according to packet instructions.
Step 3
Add the miso, mirin, honey and sake to a small bowl and whisk with a fork. Pour over the eggplant and cook for another minute until it coats the eggplant thoroughly.
Step 4
Strain the noodles and divide between bowls. Top immediately with the eggplant, scooping over any residual sauce (there won’t be much). Add a spoon or two of crunchy chilli oil, scatter with onion and serve.