Sticky Aubergine and Mushroom Noodles
Ingredients
- 4 tbsp sesame oil
- 1 aubergine, diced into rough 2cm cubes
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp mirin
- 2 tbsp oyster sauce
- 2 cloves garlic, finely grated
- 2 cm ginger, peeled and finely grated
- 150g mushrooms, sliced
- 150g broccoli
- 100g baby spinach
- 1 bunch spring onions, finely sliced
- 150g noodles
Preparation
Heat a large wok with the sesame oil over a high heat and when it’s hot add the aubergine
Toss so the oil coats all of the aubergine
Reduce the heat to medium and saute, stirring regularly, for 5 mins until it just starts to soften and brown
Next add the soy, fish sauce, mirin and oyster sauce and stir to coat the aubergine
Reduce the heat and add the garlic and ginger
Combine well and cook for another 10 mins
Add the mushrooms and broccoli
Cook for 5 mins until they start to soften
Add the spinach and spring onions, stir through and cook for another 2 mins
Cook the noodles as per the packet instructions, drain, then mix well with the aubergine
Serve and enjoy!
Meatlessmonday #mondayfeels #aubergine #eggplant #noodles #vegetarianrecipes #vegetarian #vegan #dairyfree #healthyfood #healthyrecipe #whatmybabyeats #blwideas #familyfoodtribe #dadlife #eatrealfood #healthykitchen #babyfood #instafood #kidsfood #parenting #daddelicious #healthykids #healthykidsfood #kidsfoodideas #igfood #instayum #easymeals #yummy