This is a really nice cold noodle dish that features tender aubergines and creamy tahini. It's a good one for a hot summer's day.
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Serves
4
Aubergine
Tahini
Limes
Miso Paste
Soy Sauce
Cold Water
Ice Cube
Fresh Coriander
Udon Noodles
Chilli Oil
Cherry Tomatoes
Spring Onions
Peanuts
Olive Oil
Serves
4
Aubergine
Tahini
Limes
Miso Paste
Soy Sauce
Cold Water
Ice Cube
Fresh Coriander
Udon Noodles
Chilli Oil
Cherry Tomatoes
Spring Onions
Peanuts
Olive Oil
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Step 1.
Heat the oven to 220°C. Cut the aubergine into batons, transfer to a baking tray and drizzle with olive oil before seasoning with salt and pepper. Cook in the oven for 20-25 mins until charred.
Step 2.
Meanwhile, put the tahini into a blender with the juice of both limes, miso paste, soy sauce, just a splash of water and a handful of ice cubes. Blitz until smooth, then add the coriander and remaining water. Blitz again until combined, then check and adjust the seasoning if needed.
Step 3.
When you’re ready to eat, cook the noodles following pack instructions, then drain and rinse in cold water to stop the cooking process. Toss the noodles in the sesame oil and set aside.
Step 4.
Halve the tomatoes. Finely slice the spring onions. Crush the peanuts.
Step 5.
Share the coriander broth between serving bowls, then top with the noodles, peanuts, aubergine batons, chilli oil and spring onions. Give it a good mix and get stuck in.
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