Silky Aubergine and Courgette Noodles
By OcadoLife
Published on 30 January 2024
Microwaving cooks food from the inside out, so you can say goodbye to spongy aubergines and hello to beautifully soft flesh in this Silky Aubergine and Courgette Noodles recipe from Rosie Reynolds, author of The Short Cut Cook All In One. The aubergine soaks up the marinade as it cooks, giving you a speedy flavour-packed, wallet-friendly meal. The recipe is based on using an 800W microwave at full power. Looking for more Aubergine recipes? Look no further.Time and servings
22 minsTotal time
4Servings
10 minsPrep time
12 minsCooking time
Ingredients
- 4 tbsp light soy sauce
- 3 tbsp rice wine vinegar
- 1 tbsp sesame oil
- 2 garlic cloves, crushed or grated
- 3 cm piece ginger, grated
- 1 tbsp miso paste
- 1 tsp caster sugar
- 2 aubergines, each cut lengthways into 8 pieces
- 100g egg noodles
- 1 large courgette, peeled into ribbons
- 1 large handful coriander, roughly chopped
- 1 red chilli, sliced
- 1 tbsp sesame seeds, toasted
Method
Step 1
Combine the soy sauce, rice wine vinegar, sesame oil, garlic, ginger, miso paste and caster sugar in a large microwave-safe bowl. Add the aubergine; toss to coat. Cover (if using microwave-safe wrap, pierce a couple of times to let the steam escape); microwave for 12 mins, stirring halfway, until cooked through.Step 2
Meanwhile, put the noodles in a heatproof bowl and cover with boiling water. Leave to stand for 3 mins or until tender. Put the courgette ribbons into a sieve, then drain the noodles over them – the residual heat will soften the courgette slightly.Step 3
Divide the noodles and courgette between 4 plates. Top with the aubergines, spooning over any remaining sauce. Scatter over the coriander and chilli, sprinkle with the toasted sesame seeds and serve immediately. Cover leftovers and chill for up to 2 days. Reheat in the microwave until piping hot.