Recipe Cuisine: Japanese
Theme: Meat-Free Marvels
Spicy Fried Edamame with Eggplant and Soba Noodles
By: Hetty McKinnon
Ingredients
- 1.5kg Eggplants
- 2 tbs olive oil
- Salt and pepper
- 400g soba noodles
- 3 tbsp sunflower oil
- 2 garlic cloves
- 1 long chillie
- 4cm ginger
- 400g frozen edamame beans, thawed
- 4 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp sesame oil
- 1 tbsp black sesame seeds
Product used in recipe
- HAKUBAKU - ORGANIC SOBA NOODLES
Method
- Preheat oven to 200CPeel eggplants leaving a strip pattern. Cut into 2cm cubes. Drizzle with olive oil, season with salt and pepper. Roast for 20-25mins
- In a large pot of boiling salted water, cook soba noodles for 3 mins. Drain and refresh under cold water
- Heat sunflower oil in frying pan over high heat. Add garlic, chilli, ginger and stir fey for 1 minute. Next add edamame beans and stir fry for 1 minute. Finally add soy sauce, oyster sauce and sesame oil and cook for another minute or so, or until sauce slightly thickens.
- Combine the spicy edamame with the roasted eggplant and soba noodles. Toss gently to combine. Serve with a sprinkle of black sesame seeds
