Miso Aubergine Buckwheat Noodles

Miso is a traditional Japanese seasoning made from fermented soya beans. It is a thick paste that has a rich flavour and is used for many Japanese influenced foods. These miso aubergines have been pan fried with delicious Asian ingredients and are then stirred into healthy buckwheat noodles to make a perfect vegetarian meal. If you love aubergines, you will definitely love these. They are moreish!

Serves 5

Prep Time: 5-10 minutes

Cook Time: 15-20 minutes

Ingredients

400g buckwheat noodles

1 tbsp sunflower oil

1 shallot finely sliced

2 large aubergines, diced

6 medium mushrooms

½ cup sliced cabbage (optional)

3-4 tsp crushed ginger

2 tsp garlic paste

1 tbsp rice wine vinegar

100g brown miso paste

2 tbsp mirin

2-3 tsp honey

2 tbsp soya sauce

2 tbsp sesame oil

150ml hot water (or water from noodles)

Spring onions for garnish Toasted black & white sesame seeds for garnish

Instructions

Cook noodles in a pan of hot water according to pack instructions.

Heat sunflower oil in a frying pan and cook aubergines until they are softened and slightly browned.

Add the shallot and mushroom and fry until shallots are transparent.

Add the rice wine vinegar.

Next, stir in the ginger and garlic paste and stir fry for a minute.

Then put in miso paste, mirin, honey and soya sauce and hot water.

Stir in the cabbage and leave to cook for a few minutes.

Add drained noodles, combine together and serve in bowls with a garnish of spring onions and sesame seeds.