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Miso aubergine noodle salad recipe

Miso aubergine noodle salad recipe

3 ratings

Created by The Tesco Real Food team

Subtly sweet white miso and soy-glazed aubergine is baked til sticky and tender, then served atop wholewheat noodles with pickled red onion, coriander, lime, mango and toasted peanuts. This is a flavour and texture fiesta and makes a special, speedy dinner for two. See method

Ingredients

  • 2 aubergines
  • 2 tbsp white miso paste
  • ½ tbsp vegetable oil
  • 1 tbsp reduced-salt soy sauce

  • 3 tbsp rice wine vinegar
  • ½ red onion, sliced
  • 2 tsp caster sugar
  • 125g wholewheat noodles
  • 1 tbsp sesame oil​
  • 15g fresh coriander, chopped
  • 2 limes, juiced
  • ½ mango, chopped
  • 25g unsalted peanuts, toasted and chopped
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    2270kj
    542kcal     27%

  • Fat

    19g 27%

  • Saturates

    3g 16%

  • Sugars

    19g 22%

  • Salt

    2.2g 37%

of the reference intake
Carbohydrate 64.4g Protein 18.3g Fibre 17.1g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Dice the aubergines into 2cm chunks and add to a lined baking tray. Mix the white miso paste, vegetable oil, soy sauce and 1 tbsp water until smooth. Pour over the aubergines; toss to coat. Roast for 22-25 mins, turning halfway, until golden.
  2. Meanwhile, pour the rice wine vinegar over the sliced red onion in a large bowl. Add a pinch of salt and the caster sugar. Scrunch together with your hands; set aside.
  3. Cook the noodles to pack instructions; drain and rinse under cold water. Add to the onions along with the sesame oil, coriander and juice of one lime; toss well. Stir in most of the miso aubergine and chopped mango. Top with the remaining aubergine and scatter with the peanuts, then squeeze over the juice of the other lime to serve.

See more Aubergine recipes

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