Roasted Eggplant & Peanut Soba Noodles with Togarashi
I’ve had such good luck with the good food boxes that I’ve been getting. The recipes always turn out perfect and they’re so good looking too. I’ve never had soba noodles before this and after I tried this recipe, I went out and bought more soba noodles because they have such a distinct flavor. I also went on the hunt for Togarashi spice which proved to be a little bit more difficult to track down. The ingredients in this recipe are so simple that you really get to taste the flavor of everything individually. If you like peanut butter or anything with a little bit of a kick then this recipe is a must try.
Julienne cucumbers and toss with half of the togarashi spice blend.
Mix the noodles with the sauce and eggplant.
Roasted Eggplant & Peanut Soba Noodles with Togarashi
Ingredients
- 2 Cucumbers
- 2 Garlic cloves
- 2 Scallions
- 1 Lime
- 1 Eggplant
- 3 tbsp Soy sauce reduced in sodium
- 1 tbsp Sesame oil
- 180 g Soba noodles
- 1/4 cup Peanut butter
- 2 tsp Togarashi spice blend
- Oil
- Salt & pepper
- Method
Instructions
- Preheat the oven to 425°Bring a medium pot of salted water to a boil.
- Small dice the eggplant. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Mince the garlic. Julienne the cucumbers; season with ½ the spice blend and S&P to taste.
- On a lined sheet pan, toss the eggplant with a generous drizzle of oil and season with S&Arrange in a single layer.
- Roast, 16 to 18 minutes, tossing halfway through cooking, until softened and lightly golden.
- Add the noodles to the pot of boiling water and cook, 4 to 5 minutes or until tender. Drain thoroughly, rinse under cold water and toss with a drizzle of oil to prevent sticking.
- In a medium pan, heat the a drizzle of oil and sesame oil on medium. Add the white bottoms of the scallions and garlic and cook, stirring frequently, 30 seconds to 1 minute.
- Add the peanut butter, lime juice (juice the lime just before adding), soy sauce, remaining spice blend and 2 tbsp of water (double for 4 portions). Cook, 2 to 3 minutes, until thoroughly combined.
- Add the cooked noodles and roasted eggplant to the pan of sauce; season with S&P to taste and toss to thoroughly combine. Divide the finished noodles and eggplant between your plates.
- Top the noodles with the seasoned cucumber and lime zest (zest the lime just before adding). Garnish with the green tops of the scallions.
Recipe from Good Food
