Miso Aubergine & Bok Choy Stir Fry

If anyone is looking for a quick, easy supper this is for you and the sauce should be a staple for us all! It’s full of flavour so it instantly transforms any meal. I love it with the noodles and veggies here, but it’s also amazing drizzled over roast veg, quinoa bowls, simple salads and just about everything else. With this bowl here you can adapt it really easily too, swapping in or adding on whatever you have in your fridge!

OVERVIEW

Serves: 2

Difficulty: easy

For the noodles

1 aubergine, cut into small pieces

120g bok choy (I used baby bok choy), halved lengthways

150g noodles (I used brown rice noodles)

1 red chilli, sliced

Handful of sesame seeds, about 20g

1 tablespoon of miso paste

1 teaspoon of tamari

Pinch of chilli flakes

Sesame oil

For the dressing

1 tablespoon of tamari

1 tablespoon of miso paste

1 tablespoon of honey

1 tablespoon of sesame oil

1/2 tablespoon of apple cider vinegar

Splash of lemon juice

Method:

Preheat your oven to 200c, fan setting.

Start by cutting your aubergine into small pieces. Then place your aubergine in a roasting tray and mix together with 1 teaspoon of tamari and 1 tablespoon of miso paste. Place in the oven to roast for 10-15 minutes until golden – alternatively you can sauté these with everything else if you are feeling lazy!

Cook your noodles for 10 minutes in boiling water. Once cooked, drain and leave to one side.

To make your dressing simply place all of your ingredients in a small bowl and mix well.

Once your aubergines and noodles are cooked, drizzle some sesame oil in a frying pan over a medium heat, add your bok choy and sauté for 5-10 minutes until golden. Add your sliced chilli, aubergine pieces, noodles and dressing – cook it all for another 5 minutes while giving it a really good stir.

Once ready to serve, stir through your sesame seeds and chilli flakes and enjoy!