Serves: 4

Style: Vegetarian

Difficulty: Medium

Ingredients

2 Eggplants (medium sized)
400g Hakubaku green tea noodles
2tbsp Dark sesame oil
1tbsp Garlic (minced)
1tbsp Ginger (minced)
1/2 Small chilli (finely minced)
1/4 cup Red onion (diced)
1/4 cup Red capsicum (diced)
1tsp Soy sauce
1tsp Sea salt
1tbsp Molasses (or maple syrup)
1tsp Rice wine vinegar
1tsp Lemon juice
2tbsp Fresh coriander (roughly chopped)

Cha Soba

Fragrant Eggplant Stir-fry with Green Tea Noodles

Method

STEP ONE:ROASTING THE EGGPLANT
Preheat the oven to 190c.
Using a fork, prick the skin of the eggplants all over.
Place in heat-proof dish and bake in oven until tender (about 20-30 minutes).
Place eggplants on chopping board and allow to cool.
Discard the skin and roughly chop flesh into cubes (or alternatively puree in food processor for a creamier dish).
Set aside.

STEP TWO:GREEN TEA NOODLES
Cook noodles according to packet instructions.
Drain, then refresh under cold running water.
Place in 4-5 individual serving bowls and set aside in fridge.

STEP THREE:FRAGRANT STIR-FRY
Heat sesame oil, in a wok, over medium-high heat.
Add the garlic, ginger and chilli, stirring, and cook until fragrant.
Add the eggplant, soy sauce, sea salt, molasses and rice wine vinegar.
Stir for a minute or two.
Remove from heat, then add the lemon juice and coriander.
Stir gently to combine.

STEP FOUR:SERVING
Spoon the eggplant mixture onto the cold noodles.
Garnish with a sprig of coriander.

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