Sticky Aubergine with Mushroom Soba Noodles
By OcadoLife
Published on 11 March 2022
Aubergine flesh is great at taking on all the flavours that it's cooked with. Here, it goes in the pan with oyster, soy and fish sauces as well as mirin, and is cooked until soft for a deeply savoury result. Shiitake mushrooms and purple sprouting broccoli add some colour and extra nutrition, while soba noodles make the dish filling enough to be a satisfying dinner. Need more aubergine recipe inspiration? We’ve got you covered.Time and servings
35 minsTotal time
6Servings
35 minsCooking time
Ingredients
- 4 tbsp of sesame oil
- 2 aubergines, peeled and diced into rough 2cm cubes
- 4 tbsp of oyster sauce
- 1 tbsp of soy sauce
- 1 tbsp of fish sauce
- 1 tbsp of mirin
- 3 red chillies, finely sliced
- 3 cm of ginger, peeled and finely grated
- 200 g of shiitake mushrooms, sliced
- 200 g of purple sprouting broccoli
- 100 g of baby spinach
- 1 bunch of spring onions, finely sliced
- 200 g of soba noodles
- 1 tsp of black sesame seeds
- 1 handful of coriander, leaves only
- 3 cloves of garlic, finely grated
Method
Step 1
Heat a large sauté pan or wok with the sesame oil over a high heat. When it’s hot, whoosh it round the pan and add the aubergine. Toss quickly so the oil coats all of the aubergine, not just one side. Reduce the heat to medium and cook, stirring regularly, for 6 mins until it just starts to soften and brown.Step 2
Add the oyster, soy and fish sauces along with the mirin, and stir to coat the aubergine. Reduce the heat to low and add 2 chillies, garlic and ginger. Mix well and keep cooking over a low heat for another 10 mins. By this point the aubergine should be soft and coated in the dark, sticky sauce.Step 3
Add the mushrooms and broccoli. Cook for 5-6 mins until they start to soften. Add the spinach and spring onions, and stir through. Leave on the lowest heat for 2 more mins to allow all the flavours to mingle.Step 4
Cook the soba noodles according to the packet instructions (usually simmering for 4 or 5 mins). Drain well before adding to the aubergine. Flick and shake the pan to incorporate the noodles.Step 5
Transfer to a big serving bowl and finish with a final flourish of chilli, coriander leaves and black sesame seeds. Excellent to slurp up with chopsticks.