Sautéed Sesame and Aubergine Noodle Bowl
This is one of my favourite quick suppers – it’s warming, hearty and bursting with flavour. I love the mix of sautéed garlic, tamari, chilli flakes and sesame oil with little bites of aubergine, sliced mushrooms and broccoli, tons of noodles and a good sprinkling of chives, toasted cashews and sesame seeds. I love adding a few pomegranates at the end, just to add a pop of colour, but a sprinkling of freshly chopped chilli would work well too. Feel free to use any other veg in this mix too – sliced carrots, bok choi and spinach are all great additions.
2 servings of noodles
50g of cashews
50g of edamame beans
1/2 an aubergine
1/2 a broccoli head
150g of mushrooms/half a packet (I used white button mushrooms)
4 cloves of garlic
A handful of chives
2 tablespoons of tamari
1 tablespoons of sesame oil
1 tablespoon of sesame seeds
Salt to taste
Optional: a handful of pomegranates
If you’re using frozen edamame, get these out and leave to one side
Toast the cashews in a dry saucepan for a couple of minutes, until golden. While they cook chop the aubergine into bite sized cubes, slice the mushrooms and cut the broccoli into small florets.
Remove the cashews from the pan and place to one side. Then add the crushed/finely chopped garlic, tamari, sesame oil, chilli flakes, olive oil and salt. Let the bubble for a minute or two, then add in the veg. Let it cook for about ten minutes, stirring it frequently to ensure it cooks evenly and doesn’t burn
While the veg cooks make the noodles – add the edamame for the last minute, so that they cook through.
Finely chop the chives and squeeze the lemon
Once cooked, drain the noodles and edamame. Finally, stir them through the veg with the chives, lemon juice, sesame seeds and toasted cashews. Add a sprinkling of salt and pepper, if desired, add to your bowls and sprinkle with pomegranates