Roasted Eggplant Soba Noodles

Name: Roasted Eggplant Soba Noodles with Edamame Beans and Tenderstem Broccoli
Total time: 35 min
Yield: 2, 3 or 4 people
Ingredients: 375 Grams of Long Eggplant; 10 Grams of Ginger garlic paste; 2 Grams of Chinese 5 spice; 20 ML of Dark soy sauce; 10 Grams of Agave syrup; 10 Grams of Sesame seeds; 1 Tbsp of Vegetable oil; 40 Grams of Spring onion; 150 Grams of Tenderstem broccoli; 15 Grams of Fresh coriander; 30 Grams of Hoisin sauce; 30 ML of Tamari; 22 ML of Rice vinegar; 15 ML of Sesame oil; 50 ML of Water; 10 Grams of Corn starch; 200 Grams of Soba noodles; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 100 Grams of Edamame beans; 2 Grams of Chilli flakes

with Edamame Beans and Tenderstem Broccoli

Soba are thin Japanese noodles made from buckwheat!

108 Reviews

Cals 667 · Prot 24 · Carbs 114 · Fat 16

Vegan

Global Eats

35 min

Roasted Eggplant Soba Noodles with Edamame Beans and Tenderstem Broccoli

Soba are thin Japanese noodles made from buckwheat!

108 Reviews

Cals 667 · Prot 24 · Carbs 114 · Fat 16

Vegan

Global Eats

Ingredients

Eggplant

Long Eggplant

375 Grams

Ginger garlic paste

10 Grams

Chinese 5 spice

2 Grams

Dark soy sauce 9*10*11*

20 ML

Agave syrup

10 Grams

Sesame seeds 3*

10 Grams

Vegetable oil

1 Tbsp

Stir fry

Spring onion

40 Grams

Tenderstem broccoli

150 Grams

Fresh coriander

15 Grams

Hoisin sauce 3*9*10*

30 Grams

Tamari 9*

30 ML

Rice vinegar

22 ML

Sesame oil 3*9*

15 ML

Water

50 ML

Corn starch

10 Grams

Soba noodles 10*11*

200 Grams

Vegetable oil

1 Tbsp

Salt

0.5 Tsp

Edamame beans 9*

100 Grams

Chilli flakes

2 Grams

Allergens

*9 Soya, *10 Wheat, *11 Gluten, *3 Sesame Seeds

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2790 / 667
Fats (g)	15.8
of which saturated (g)	2.6
Carbohydrates (g)	114
of which sugars (g)	21.4
Fibers (g)	16.9
Proteins (g)	23.5
Salt (g)	5.8

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Roast Eggplant

Preheat the oven to 200°C/180°C fan.
Cut the eggplant into wedges.
In a small bowl, combine the ginger garlic paste, 5 spice, soy sauce, agave syrup, sesame seeds and a generous drizzle of oil.
This is the glaze.
Add the eggplant to a large bowl and combine with the glaze, mix to coat fully.
Place the glazed eggplant on a lined baking tray and bake for 15-20 min.
When the eggplant is tender, remove from the oven and set aside.

2 Prep

Trim and finely slice the spring onion.
Chop the tenderstem broccoli into thirds.
Pick and finely chop the coriander.
In a small bowl, combine the hoisin sauce, tamari, rice vinegar, sesame oil, measured water and 1 tsp of corn starch.
Mix well and set aside, this is your stir fry sauce.

3 Boil noodles

Bring a pot of salted water to the boil.
Once boiling, add the noodles and cook for 4 min until tender.
Once tender, drain and rinse with cold water.
Mix and set aside.

Tip! Drizzle the noodles with a small amount of oil, this will help prevent them sticking.

4 Fry veg

Heat a large non-stick frying pan over a medium-high heat with a drizzle of oil.
Once hot, add the broccoli with a pinch of salt and fry for 3 min.
Add the edamame beans, spring onion (reserve some for garnish) and a pinch of chilli flakes (spicy!).
Fry for 3 min further.

5 Stir fry

Clear some space in the pan.
Add the noodles and stir fry with the veg.
Pour over the stir fry sauce and fry for 2-3 min.
When the sauce has thickened and the noodles are fully cooked remove from the heat.
Sprinkle over the coriander and toss to mix.

6 Serve

Divide the stir fry amongst bowls.
Serve with the roasted eggplant on top, or cut it into smaller bite-sized pieces and mix with the noodles.
Garnish with the remaining spring onions.