Miso aubergine noodles

Method

1. Cut the aubergines into 2 cm cubes and slice the spring onions. Grate the ginger into a small bowl and stir in the miso paste, maple syrup, soy sauce and 4 tablespoons of water until smooth.
2. Toast the sesame seeds in a dry wok or large frying pan over a medium heat for 2 minutes, until golden, then tip them out.
3. Warm the olive oil in the same pan over a medium-high heat. Fry the aubergine with a pinch of salt for 12 minutes, turning often, until soft all the way through and browned, adding a splash of water whenever it sticks.
4. While that cooks, boil the udon noodles in a pan of water for the time on the packet, then drain.
5. Turn the heat under the aubergine down to medium, pour in the miso sauce and cook for 2 minutes, stirring, until it coats the aubergine and turns glossy.
6. Add the noodles and the sesame oil and toss for 1 minute, until everything is hot.
7. Divide between bowls and top with the spring onions and sesame seeds.

Tip Miso varies in saltiness, so taste the sauce before it goes in. White miso is mildest, and red miso is stronger, so use a little less of it.

Photo made with AI.

From Nosha · nosha.app