BBQ miso eggplant with soba noodles
Kan Tong Noodles, Soba
540 g, fresh
sugar snap peas
300 g, halved
2 medium, cut into 1cm-thick slices
rice wine vinegar
80 ml, (⅓ cup)
2 tsp, finely grated or crushed
⅓ cup(s), leaves, loosely packed
1 x 3 second spray(s)
- 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.
- 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.
- 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.
- 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.