Buckwheat noodles with roasted eggplant and edamame is definitely a dream combination. I’m a big fan of eggplant and then when it comes out of the oven, it’s all about me. Add to that fine buckwheat noodles and edamame and I’ve arrived in culinary heaven. Admittedly, I wouldn’t call myself a classic clean eater, but I do like healthy dishes. Vegan substitutes are rarely on our table and when they are, we prefer organic quality. That’s why I like recipes like these so much, because they are healthy and wholesome. Nothing lies in the stomach and you have energy for further activities.
Buckwheat noodles with roasted eggplant and edamame
The idea for this recipe came when I discovered my stash of buckwheat pasta. I had to do something with it and lo and behold, there was a can of edamame right next to it. Then there were eggplants in the fridge, which are urgently processed. Now I just had to combine cleverly and ready was this delicious dish.
First, cut the eggplant into bite-sized pieces, season with a little olive oil and salt, and it’s off to the oven. There it is allowed to roast away while the other components for the recipe are processed. The sauce is also maple syrup, rice vinegar, tamari, lemon juice, dark miso and sesame oil. All that’s missing now are the vegetables, which I sauté in a large pot. Onion, green onion, carrots, peppers or whatever else is lying dormant in the crisper. At the end I deglaze the vegetables with the sauce, add buckwheat noodles, edamame and buckwheat noodles and the delicious dish is ready!
Simple vegan stir fry dishes
This Asian-inspired dish is definitely one of my favorites. It is suitable as a filling lunch or dinner and is full of flavors.
If you’re in the mood for a different dish today, I recommend the following recipes:
- Asian noodles with hoisin sauce
- Asian rice salad with peanut dressing
- Crispy tofu
- Asian bowl with peanut butter tempeh
- Roasted Cashew Nuts Asian Style
- Hoisin sauce
- Thai soup (30 minutes)
- Miso-Tahini Dressing (Probiotic)
- Fried noodles (15 minutes)
The buckwheat noodles with roasted eggplant and edamame are:
- Full of flavours
- High fiber
- filling
- Easy to manufacture
- Mildly spicy
Get started with this delicious Asian stir-fry dish that you’ll have ready in 45 minutes. I wish you a lot of fun in the recooking and look forward to a review at the bottom of this page. If you post a picture, use the hashtag #veganevibes.
Buckwheat noodles with roasted eggplant and edamame
FOR THE BUCKWHEAT NOODLES:
- 250 g Buckwheat noodles
FOR THE VEGETABLES:
FOR THE SAUCE:
- 30 ml maple syrup alternatively agave syrup
- 15 ml Rice vinegar I use Genmai Su from Ark
- 30 ml Tamari or another gluten-free soy sauca of your choice
- 30 ml Lime juice alternatively lemon juice
- 15 g strong miso I use the Genmai Miso from Arche
- 15 ml Sesame oil I take a roasted sesame oil
- optional 1 Bird Eye Chili or another chili to taste
TO SERVE:
- Chili flakes mild
- Sesame seeds light and dark
- Fresh coriander greens
Anleitung
- FOR THE ROASTED EGGPLANT, Spread eggplant pieces, olive oil and salt in a large baking bowl. Mix until everything is well combined.1 large Eggplant, 15 ml Olive oil, ½ tbspn Salt
- Line a baking sheet with a permanent baking mat or baking paper and spread the eggplant evenly on it. Put in the oven and roast for 30 minutes .
- FOR THE BUCKWHEAT NOODLES, bring enough water to boil and cook noodles according to package instructions. Drain and rinse with cold water. Set aside.250 g Buckwheat noodles
- FOR THE VEGETABLES , heat olive oil in a large skillet, sauté red onion, green onion, carrots and bell bell pepper until translucent.15 ml Olive oil, 1 Piece red onion, 1 Confederation Spring onion, 120 g Carrots, ½ Piece Paprika
- In the meantime. FOR THE SAUCE provide a small bowl, add maple syrup, rice vinegar, tamari, lime juice, miso, sesame oil and (optional) chili and stir until everything is combined.30 ml maple syrup, 15 ml Rice vinegar, 30 ml Tamari, 30 ml Lime juice, 15 g strong miso, 15 ml Sesame oil, optional 1 Bird Eye Chili or another chili to taste
- Deglaze the vegetables with it and add edamame. Add buckwheat noodles and roasted eggplant and stir vigorously until evenly combined. Season to taste and arrange on plates.200 g Edamame
- Garnish with chili flakes, sesame seeds and cilantro greens and enjoy!Chili flakes, Sesame seeds, Fresh coriander greens
- Store leftovers covered in the refrigerator for 2-3 days, preferably fresh!
Video
You are currently viewing a placeholder content from YouTube. To access the actual content, click the button below. Please note that doing so will share data with third-party providers.
More Information