Roasted Eggplant & Peanut Soba Noodles with Togarashi
I’ve had such good luck with the good food boxes that I’ve been getting, it’s nice to mix up recipes and sometimes they end up in my regular rotation like this one did. The recipes they send always turn out perfect and are so good looking too (I definitely eat with my eyes), and this one is no exception.
I’ve never had soba noodles before this dish, but after I tried this recipe I went out and bought more because they have such a lovely distinct flavor. I also had to hunt for Togarashi spice which proved to be a little bit more difficult to track down, I eventually found some under the PC Blue Menu label. 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. I find that the cucumbers are a great way to cut through the heaviness of the peanut butter sauce, so don’t skip those.
Julienne cucumbers and toss with half of the togarashi spice blend.
Mix the noodles with the sauce and eggplant.
Let me know if you try out this roasted eggplant & peanut soba noodles with togarashi recipe, I’d love to hear what you think!
Roasted Eggplant & Peanut Soba Noodles with Togarashi
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&P then arrange in a single layer.
- Roast eggplant 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 sesame oil on medium heat. Add the white bottoms of the scallions and garlic and cook, stirring frequently for 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. Cook, 2 to 3 minutes, until thoroughly combined.
- Toss in 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.
Notes
I like to make this recipe with eggplant & chicken breast often, the entire process is the same just add in 1 cubed chicken breast along with 1 additional tsp of togarashi after you've saute'd the onions and garlic and cook (stirring frequently) until the chicken is lightly browned and cooked through before moving on to adding the peanut butter.
Recipe from Good Food
