Aubergine & Edamame Noodles
These noodles are lazy, colourful and a bit different from your usual veggie stir fry.
What you need
- soba noodles
- aubergine
- spring onions
- edamame beans
- coriander
- sesame seeds
- sesame oil
- garlic, chopped
- ginger, chopped
- tamari
- miso paste
- brown sugar
- apple cider vinegar
- lime
How to make aubergine & edamame noodles
Prepare the sauce by mixing the ingredients together.
Chop up the aubergine, coriander and spring onion.
Pour a drizzle of olive oil over medium to high heat and add in the aubergine. Fry until softened.
Put the noodles on to cook according to the packet instructions.
Turn the heat on the pan up high, add in the prepared sauce and edamame beans. Fry for a couple of minutes.
The noodles should be cooked by now, so drain, rinse and add to the pan with the vegetables and sauce. Chuck in the coriander stalks and stir everything through until thoroughly mixed.
Serve topped with the spring onions, coriander leaves and a sprinkling of sesame seeds.
Use whatever your favourite vegetables are, or try adding tofu for some extra protein.
I used soba noodles for this recipe because they are gluten free, but this would work with any noodles you fancy.
Add some hot sauce or chopped chilli to the sauce for some heat!
More noodle recipes
- One Pot Noodle Curry
- Vegan Microwave Noodles
- Tofu Noodle Stir Fry
- Vegan Satay Noodles
- 99p Student Stir Fry
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Aubergine & Edamame Noodles
Ingredients
- 200 g soba noodles
- 1 aubergine (chopped )
- 2 spring onions (finely chopped )
- 150 g edamame beans
- coriander (just a handful, chopped )
- sesame seeds
Sesame Sauce
- 1 tbsp sesame oil
- 2 garlic cloves (chopped or grated )
- ginger (a thumb size piece, chopped or grated )
- 2 tbsp tamari (or soy sauce)
- 1 tbsp miso paste
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
- 1 lime (juice of)
- 2 tbsp water
Instructions
- Prepare the sauce by mixing the ingredients together.
- Pour a drizzle of olive oil over medium to high heat and add in the aubergine. Fry until softened.
- Put the noodles on to cook according to the packet instructions.
- Turn the heat on the pan up high, add in the prepared sauce and edamame beans. Fry for a couple of minutes.
- The noodles should be cooked by now, so drain, rinse and add to the pan with the vegetables and sauce. Chuck in the coriander stalks and stir everything through until thoroughly mixed.
- Serve topped with the spring onions, coriander leaves and a sprinkling of sesame seeds.
Video
Notes
- Use whatever your favourite vegetables are, or try adding tofu for some extra protein.
- I used soba noodles for this recipe because they are gluten free, but this would work with any noodles you fancy.
- Add some hot sauce or chopped chilli to the sauce for some heat!
Nutrition
⭐️⭐️⭐️⭐️⭐️ Don’t forget to rate this recipe!
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