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Soy Butter Aubergine Noodles

Recipe

Easy, breezy, umami noodles. This is a great recipe you can get on the table in 30 minutes.

Serves 2 | Prep time: 10 mins | Cooking time: 15 mins

Chinese | Main

Ingredients

  • 2 Large Aubergines
  • 100g Softened Butter
  • 3 Tbsp Soy Sauce
  • 1 Tbsp Honey
  • 2 Garlic Cloves Thumb-Sized Chunk Of Ginger
  • 4 Spring Onions
  • 1 Lime
  • 250g Egg Noodles
  • 50g Peanuts, To Serve

Method

In partnership with  Mob.

  1. Chop the aubergines into 2cm chunks, add to a bowl with a big pinch of salt and set aside. Bring a pan of salted water to the boil.
  2. If you have a mini chopper, blitz the butter, soy and honey together then finely grate in the garlic and ginger. Set aside.
  3. Add to a large frying pan over a very high heat. Add the aubergines to the pan- don’t be tempted to add any oil here! Fry for 10-15 mins, turning regularly, until they’re charred on all sides and collapsing.
  4. Meanwhile, add the noodles to the boiling water and cook according to packet instructions. Use tongs to remove and drain in a sieve- don’t throw away the cooking water. Finely slice the spring onions.
  5. Once the aubergines are cooked, add the soy butter, and toss well. Add most of the spring onions along with the noodles and toss well. Add the juice of one of the limes, taste and season with a little extra soy if you like.
  6. Swirl into bowls, top with reserved spring onions and a scattering of the peanuts, roughly chop. Cut the remaining lime into wedges and serve on the side.