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Photo of BBQ miso eggplant with soba noodles by WW

BBQ miso eggplant with soba noodles

Total Time
15 min
5 min
10 min


Shelf fresh soba noodles

540 g

Sugar snap peas

300 g, halved


2 medium, cut into 1cm-thick slices

Miso paste

2 tbs


1 tbs

Rice wine vinegar

80 ml, (⅓ cup)

Fresh ginger

2 tsp, finely grated or crushed

Sesame seeds

2 tsp

Fresh coriander

cup(s), leaves, loosely packed

Oil spray

1 x 3 second spray(s)


  1. Fill and boil the kettle. Place noodles and sugar snaps in a large heatproof bowl. Cover with boiling water and set aside for 2 minutes or until tender, separating noodles with a fork. Drain and return to bowl.
  2. Meanwhile, place eggplant in a large microwave-safe bowl. Microwave, covered, on High (100%) for 5–6 minutes, turning halfway through cooking, or until tender.
  3. Lightly spray a chargrill or barbecue with oil and preheat over medium-high heat. Whisk miso, honey, vinegar and ginger in a microwave-safe jug. Microwave miso mixture on High (100%) for 30 seconds or until hot. Working quickly, pour half the mixture over eggplant and toss to coat. Chargrill eggplant slices for 1 minute each side or until lightly charred.
  4. Meanwhile, microwave remaining miso mixture for 30 seconds or until hot. Pour hot miso mixture over noodles and sugar snaps and toss to combine. Top noodles with eggplant and sprinkle with sesame seeds and coriander to serve.


TIPS: To save time we used crushed ginger from a jar or tube but you can use fresh ginger if you prefer. Suitable for leftovers. Store in an airtight container in the fridge for up to 3 days. You can use a 270g packet of dried soba noodles (cooked following packet instructions) instead of shelf-fresh noodles. Add it: 2 tbs drained pickled ginger with sesame seeds in Step 4. Swap it: Sugar snap peas for snow peas.