Noodles are one of my favourite things so it’s strange that I haven’t posted a noodle-y recipe until now. I guess they are such a staple to me that I usually just throw them together with whatever veg I want to use up and make up a basic sauce for it as I go along! I had a feeling about this recipe though so I recorded it (meaning I scrawled it down on the back of a receipt) as I made it. A few more tweaks in the test kitchen and it’s a new favourite!
It’s not really surprising since this dish is made with some of my favourite flavours – the sauce is a moreish combo of sweet and savoury with a nice kick of ginger and chilli. It’s a little indulgent as maple syrup’s a pretty big component but it’s nicely balanced out with a whole host of veg so there’s plenty healthy to feel smug about 😉
And don’t worry if you don’t have all the ingredients – as always you can switch up the veg, noodles and even elements of the sauce (e.g. mirin for rice vinegar and non-vegans can switch honey for the maple).
- ⅓ cup/80ml maple syrup
- ¼ cup/60ml tamari soy sauce
- 1 Tbsp rice vinegar
- 1 Tbsp sesame oil
- juice from a 2-3 inch piece of grated root ginger
- ½ tsp chilli flakes (or to taste)
- 200g buckwheat noodles
- 1 onion, peeled and diced
- 1 large aubergine, cut into chunks
- 2 courgettes, cut into half moons
- 1 pepper, deseeded and cut into chunks
- oil of choice for frying
- 2 Tbsp sesame seeds
- handful of chives, chopped
- Thoroughly combine all the marinade ingredients in a medium bowl. Then add the aubergine chunks, making sure that every piece is coated in marinade. Set aside.
- Heat a little oil over a low heat and then add the onion. Cook gently for 5 minutes until translucent.
- Next add the aubergine (lifting out of the marinade), courgettes and a good slug of the marinade. Turn up the heat and cook for 10 minutes or until the veg is tender.
- Meanwhile, cook the noodles according to the instructions on the packet.
- Add the pepper and the remaining marinade to the veg mixture and cook for another 5 minutes, until the pepper is cooked through and the marinade has cooked down to a sticky sauce.
- Stir in the noodles and heat through before heaping into bowls.
- Serve sprinkled with sesame seeds and chives. Mmmm….