Ingredients
- 3 cloves garlic minced
- 2 chilis optional
- 3 eggplants chopped
- 2 green onions sliced
- 1 1-inch piece ginger minced
- 1 bunch mint leaves coarsely chopped
- 10 oz bok choy roughly chopped
- 8 oz soba noodles
- 2 Tbsp mirin
- 2 Tbsp soy sauce
- 1 Tbsp sesame oil
- 4 Tbsp olive oil
Servings:
Units:
Instructions
- Heat a large pot of water to boiling on high. Prepare the other ingredients.
- Once the water is boiling, add the soba noodles and cook 4 to 5 minutes or until tender. Drain, rinse under cold water and set aside.
- While the noodles cook, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the eggplant and season with a little salt and pepper. Cook 3 to 4 minutes, or until lightly browned, stirring occasionally. Transfer to a plate then wipe out the pan.
- In the same pan, heat 2 teaspoons of olive oil on medium until hot. Add the garlic, ginger, white parts of the scallions and chilis; cook 30 seconds to 1 minute, or until fragrant, stirring frequently. Add the bok choy and season with a little salt and pepper. Cook 2 to 4 minutes, or until the bok choy is completely wilted.
- Rinse the cooked soba noodles once more under cold water. Add the rinsed noodles, cooked eggplant, mirin, sesame oil, soy sauce and half of the mint to the pan of vegetables. Cook 1 to 2 minutes, stirring frequently, until thoroughly combined and heated through.
- Divide the noodles and vegetables between 2 bowls, removing the chilis. Garnish with the green parts of the scallions and remaining mint and cilantro (optional).
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