Buckwheat noodles with roasted eggplant and edamame
Delicious Asian stir-fry with buckwheat noodles, edamame, roasted eggplant and a delicious sauce. A perfect healthy dish for lunch or dinner. Satisfying, vegan, high in fiber and protein.
FOR THE ROASTED EGGPLANT, Spread eggplant pieces, olive oil and salt in a large baking bowl. Mix until everything is well combined.
1 large Eggplant, 15 ml Olive oil, ½ tbspn Salt
Line a baking sheet with a permanent baking mat or baking paper and spread the eggplant evenly on it. Put in the oven and roast for 30 minutes .
FOR THE BUCKWHEAT NOODLES, bring enough water to boil and cook noodles according to package instructions. Drain and rinse with cold water. Set aside.
250 g Buckwheat noodles
FOR THE VEGETABLES, heat olive oil in a large skillet, sauté red onion, green onion, carrots and bell bell pepper until translucent.
15 ml Olive oil, 1 Piece red onion, 1 Confederation Spring onion, 120 g Carrots, ½ Piece Paprika
In the meantime. FOR THE SAUCE provide a small bowl, add maple syrup, rice vinegar, tamari, lime juice, miso, sesame oil and (optional) chili and stir until everything is combined.
30 ml maple syrup, 15 ml Rice vinegar, 30 ml Tamari, 30 ml Lime juice, 15 g strong miso, 15 ml Sesame oil, optional 1 Bird Eye Chili or another chili to taste
Deglaze the vegetables with it and add edamame. Add buckwheat noodles and roasted eggplant and stir vigorously until evenly combined. Season to taste and arrange on plates.
200 g Edamame
Garnish with chili flakes, sesame seeds and cilantro greens and enjoy!
Chili flakes, Sesame seeds, Fresh coriander greens
Store leftovers covered in the refrigerator for 2-3 days, preferably fresh!