Sautéed Sesame & Aubergine Noodle Bowl
Total Time
15 minutes
Prep Time
0 seconds
Cook Time
15 minutes
Rating
0 out of 5 stars
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Ingredients
2 servings
- 2 portions of rice noodles
- 1.7 oz cashews
- 1.7 oz frozen edamame beans
- ½ aubergines
- ½ head broccoli
- 5–6 button mushrooms
- 4 cloves garlic
- 1 large handful of chives
- ½ lemons
- 2 tablespoons tamari
- 1 tablespoon toasted sesame oil
- 1 tablespoon of sesame seeds
- 1 tablespoon olive oil
- pinch of dried red chilli flakes
- pinch of sea salt
- 1 handful of pomegranate seeds
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Preparation
Step 1
If you’re using frozen edamame, get these out and leave to one side.
Step 2
Toast the cashews in a dry saucepan for a couple of minutes, until golden.
Step 3
Chop the aubergine into bite sized cubes, slice the mushrooms and cut the broccoli into small florets.
Step 4
Remove the cashews from the pan and set aside.
Step 5
Add the crushed/finely chopped garlic, tamari, sesame oil, chilli flakes, olive oil and salt.
Step 6
Let bubble for a minute or two, then add in the veg.
Step 7
Let it cook for about 10 minutes, stirring it frequently to ensure it cooks evenly and doesn’t burn.
Step 8
While the veg cooks, cook the noodles; add the edamame for the 5 minutes, so that they cook through.
Step 9
Finely chop the chives and squeeze the lemon.
Step 10
Once cooked, drain the noodles and edamame and stir them through the veg with the chives, lemon juice, sesame seeds and toasted cashews.
Step 11
Add a sprinkling of salt and pepper, if desired, and serve with the pomegranate seeds sprinkled over the top.
Step 12
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