Main Dishesdeliciouslyella
Sautéed Sesame & Aubergine Noodle Bowl
This is one of our favourite quick suppers – it’s warming, hearty and bursting with flavour. We love the mix of sautéed garlic, tamari, chilli flakes and sesame oil with little bites of aubergine, sliced mushrooms and broccoli, tons of noodles and a good sprinkling of chives, toasted cashews and sesame seeds.
👥 2 Servings⏱️ Prep & Cook: 15 min🔥 Cook: 15 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●pan
📝 Preparation Steps
1
If you’re using frozen edamame, get these out and leave to one side.
2
Toast the cashews in a dry saucepan for a couple of minutes, until golden.
cashews1.7 oz
3
Chop the aubergine into bite sized cubes, slice the mushrooms and cut the broccoli into small florets.
aubergine0.5
4
Remove the cashews from the pan and set aside.
cashews1.7 oz
5
Add the crushed/finely chopped garlic, tamari, sesame oil, chilli flakes, olive oil and salt.
garlic4 clovestamari2 tablespoonsolive oil1 tablespoon
6
Let bubble for a minute or two, then add in the veg.
7
Let it cook for about ⏱️ 10 minutes, stirring it frequently to ensure it cooks evenly and doesn’t burn.
8
While the veg cooks, cook the noodles; add the edamame for the ⏱️ 5 minutes, so that they cook through.
9
Finely chop the chives and squeeze the lemon.
lemon0.5
10
Once cooked, drain the noodles and edamame and stir them through the veg with the chives, lemon juice, sesame seeds and toasted cashews.
lemon0.5sesame seeds1 tablespooncashews1.7 oz
11
Add a sprinkling of salt and pepper, if desired, and serve with the pomegranate seeds sprinkled over the top.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...