Main Dishesdeliciouslyella
Aubergine & Edamame Noodles
The miso, lime juice, maple syrup and tamari sauce adds so much flavour to this deliciously simple noodle recipe. With edamame beans, aubergine, red pepper and spinach, it’s an easy way to up your daily veg count.
👥 2 Servings⏱️ Prep & Cook: 45 min🔥 Cook: 45 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●frying pan
- ●pan
📝 Preparation Steps
1
Preheat oven to 180°C fan / 355°F.
2
Place the aubergine chunks on a baking tray; add a drizzle of olive oil and a sprinkling of salt. Mix well until all of the aubergine is coated and roast for 30–⏱️ 35 minutes until soft.
aubergine1drizzle of olive oil
3
While the aubergine cooks, stir the sauce ingredients together in a small bowl and set aside until needed.
aubergine1
4
Next, cook the noodles according to the packet instructions and drain.
5
Place a large frying pan over medium heat and add a drizzle of sesame oil. Once warm, add the sliced onion, edamame beans and red pepper; cook for ⏱️ 10 minutes until soft.
red pepper1
6
Add the sauce, noodles, roasted aubergines and spinach to the pan and cook for a further ⏱️ 10 minutes, until everything has cooked through and the spinach has wilted. Add a splash of almond milk if the mixture becomes too thick.
aubergine1
7
Once ready to serve, spoon into bowls and sprinkle with sesame seeds, chilli flakes and sliced spring onions.
sesame seeds1 tablespoon
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