BUCKWHEAT NOODLES with CHINESE CABBAGE, EGGPLANT & EDAMAME

This noodle dish was adapted from another amazing salad recipe from the Arthur Street Kitchen cookbook. We have been feeling a little under the weather in my household and as soon as this happens I know that we need to up the vegetable intake fast. Hence this weeks' recipes will be packed with nutrients and vitamins and will be very colourful. The reason for the strange edamame quantity of 227g is because they come in a 454gram frozen packet from all major supermarkets and Asian grocery stores, hence this recipe calls for half a packet. Make sure to thaw and pod the edamame yourself before adding it to the pan (and if you have never podded edamame before it is an oddly satisfying experience!). I tried to make this recipe as simple as I could using less ingredients, however you could certainly add ginger, garlic and chilli when you fry the spring onion for added nutrients and flavour. Buckwheat noodles are a favourite of mine, due to having no gluten, however you could also use soba, ramen or udon noodles.

INGREDIENTS

• 1 large eggplant (400-500g), cut into even 2-3cm pieces 
• 1 heaped teaspoon ground sumac 
• 1 teaspoon olive oil
• 250g buckwheat noodles 
• 1 teaspoon sesame oil
• 2 spring onions, finely chopped, plus extra to garnish
• 1 Chinese cabbage, washed & base chopped off 
• 227g frozen edamame beans, thawed & podded
• 2 tablespoons sweet chilli sauce 
• 2 tablespoons oyster sauce
• the juice of 1 ripe lime
• 1 tablespoon black sesame seeds 
• 1 tablespoon white sesame seeds 

COOKING 

1. Preheat a fan-forced oven to 200 degrees celsius. Line a large baking tray with baking paper. Toss the eggplant pieces, sumac, olive oil and a pinch of sea salt & black pepper in a large bowl, then place in a single layer on the prepared tray. Roast in the oven for 25 minutes or until eggplant is tender. 

2. Meanwhile, bring a medium pot of salted water to the boil. Cook the buckwheat noodles for 3 minutes over high heat, stirring often. Remove from heat and place in a colander, rinsing with cold water and draining. 

3. Heat the sesame oil in a large frying pan over medium heat. Add the spring onions to the pan and cook, stirring for 1 minute. Add the Chinese cabbage and stir until it has just wilted. Add the sweet chilli sauce, oyster sauce and lime juice to the pan and continue to stir until all ingredients are combined. Add the edamame and stir-fry for 1 minute, stirring. 

4. In a large bowl, toss the cooked noodles with the roasted eggplant and Chinese cabbage & edamame. Sprinkle the sesame seeds on top and garnish with extra spring onions. 

Serves / 4

Total Preparation time / 15-20 minutes 

Total Cooking time / 30-35 minutes 

x Emily