Egg noodles with miso aubergines

Egg noodles with miso aubergines

Ingredients

• 1 large aubergine, roughly diced
• 50g fresh miso paste
• 1 inch piece fresh ginger, peeled and finely chopped
• 2 tbsp mirin
• 2 tbsp sesame oil
• 1 tsp sugar
• 1 tbsp rice vinegar
• 1 cup water, as needed
• 150g egg noodles

For garnish

• 1 spring onion, sliced
• ½ red chilli, sliced
• 1 tbsp black sesame seeds
• Handful coriander

Method

1. Fry the aubergines in a little bit of oil for 5 – 8 mins until soft.
2. In a small mixing bowl, whisk together the ginger, sesame oil, sugar, mirin and rice vinegar.
3. Add to the pan and cook for a few mins.
4. Add as much water as you need to make the sauce smooth and creamy. Quantity will depend on the dryness of the miso paste.
5. Boil the noodles according to packet instructions. Drain and toss in the miso aubergines.
6. Place in serving bowls and garnish with spring onions, red chilli, coriander and black sesame seeds.