Sticky Miso Aubergine Noodles

• 1 tbsprice vinegar
• 2aubergines, cut into 2cm cubes
• 3cloves garlic, finely grated
• 15 gfresh ginger, finely grated
• 2 tbspsoy sauce
• 2 tbspwhite miso paste
• 2 tbsphoney
• 3 tbspvegetable oil
• 300 gegg noodles
• 1 tspsesame oil
• 3spring onions, thinly sliced
• 1 tbspsesame seeds, toasted
• 15 gfresh coriander, roughly chopped
• 1lime, zest and juice
• Fine salt and black pepper

Method

1. 1Toss the aubergine cubes with 2 tbsp of the vegetable oil and a generous pinch of salt; salting now draws moisture out so they fry rather than steam. Get a large wok or heavy frying pan properly hot, almost smoking.
2. 2Fry the aubergine in a single layer, turning every couple of minutes for 8–10 minutes until each cube is deep golden outside and silky-soft inside. Don't crowd the pan; work in two batches if you need to, because piled-up aubergine releases water and you'll end up stewing it instead of caramelising it.
3. 3While the aubergine cooks, whisk the miso, soy sauce, honey, rice vinegar, grated garlic and grated ginger together into a smooth, glossy glaze. Taste it; most of the salt comes from the miso and soy, but check it's balanced between salty, sweet and sharp from the rice vinegar.
4. 4Cook the noodles in well-salted water according to the pack instructions, drain, then toss through the sesame oil so they stay loose and slick.
5. 5Push the aubergine to one side of the pan, add the last 1 tbsp vegetable oil to the cleared space, and let it shimmer for a few seconds before the glaze hits.
6. 6Pour the miso glaze straight into that hot oil and let it bubble and tighten for 20–30 seconds; it will darken and turn glossy almost immediately. Toss the aubergine through it for 2–3 minutes until every cube is lacquered and starting to catch at the edges.
7. 7Tip the noodles into the pan and toss through the sticky aubergine until every strand is coated. Stir in the lime zest and juice; the acid cuts the sweetness and lifts the whole bowl.
8. 8Pile into bowls and finish with the sliced spring onions, toasted sesame seeds and torn coriander scattered generously over the top.

Per serving

kcal

521

protein

15.1g

fibre

9g

carbs

79g

fat

17.8g