I’m so flipping excited about this recipe! The name I’ve given it is a bit of a mouthful – roasted edamame noodle bowls with miso roasted aubergine and crispy kale – but really there are so many tasty bits in these noodle bowls that I didn’t want to leave anything out. SEO be damned.
To be honest this isn’t the sort of recipe that I would usually get so excited over – Italian food, yes, Mexican food, yes, but Asian-inspired food isn’t usually something that makes me lose my mind. But these noodle bowls… they were really good. The crispy kale, the roasted edamame, the miso roasted aubergine… utter heaven.
I feel I should take you through each element of these noodle bowls one thing at a time, just so you know exactly what you’re dealing with here. I’ll start with the least exciting and save the best til last (can you tell I’m seriously excited about this miso roasted aubergine?!).
First up, the noodles. They’re not revolutionary, but they give a great base for these noodle bowls (can’t really have a noodle bowl without the noodles, can you?). I cooked them with the leftover aubergine marinade, so the flavour gets right into them.
I also roasted up some red pepper – again, not particularly revolutionary, but you know a recipe’s got to be good when roasted red pepper is one of its least exciting elements.
Next up, crispy kale, which is basically just kale roasted in the oven. We’re getting into ‘seriously yummy’ territory now. To be honest I’ve always thought the idea of kale chips was a bit depressing, but while roasted kale is definitely no replacement for a good old bag of crisps, it’s genuinely really, really delicious. The edges char slightly, giving a beautiful flavour, and the crispiness is really satisfying. Definitely a very pleasant way to munch your way through a big bag of kale.
The roasted edamame is one of my favourite parts of these noodle bowls. I mentioned roasted edamame (soy beans) briefly when I shared my savoury trail mix recipe last month, but I just want to reiterate again how yummy it is. I only discovered edamame fairly recently, but it’s quickly become a staple in my house – I make sure I always have a bag in the freezer, ready to throw a handful in with some pasta or rice. And roasted edamame is definitely one of my favourite healthy snacks ever. If edamame doesn’t yet feature in your kitchen, please try it. For me.
And finally: the miso roasted aubergine! I am aware that this blog post is already getting pretty long, but I can’t not rave about this miso roasted aubergine. The marinade is unbelievable. If you like sweet, salty, sticky aubergine that completely melts in your mouth, you must try this stuff! It’s easy to make – just coat a few slices of aubergine with the easy miso honey marinade and chuck it in the oven – but the flavour is unreal. If I hadn’t had to plate everything up nicely for these photos, I feel sure that this miso roasted aubergine would have been eaten straight off the baking tray.
And there you have it! Everything combines to make these super tasty noodle bowls, with all kinds of yummy flavours and textures to keep you happy. You really must try these. I’ll stop yammering on now though, otherwise you’ll never get rid of me. Peace out.
Roasted edamame noodle bowls with miso roasted aubergine and crispy kale
- 1 tbsp white miso paste
- 1 tbsp honey or agave
- 1 tbsp oil (preferably sesame oil)
- 1/2 tbsp soy sauce
- 1/2 tbsp rice vinegar
- 1 medium aubergine (eggplant), cut into thick slices
- 1 red pepper, sliced
- 135 g frozen edamame (soya beans) (~ 1 cup)
- 1 tbsp oil
- Large handful curly kale, roughly chopped
- 150 g dried noodles (~ 5 oz) - I used wholewheat
- 400 ml hot water (~ 1 1/2 cup)
- 1 tsp sesame seeds, to serve (optional)
- Fresh coriander (cilantro), to serve (optional)
- Heat the oven to 180°C (Gas Mark 4 / 350°F).
- Combine the miso, honey, oil, soy sauce and rice vinegar in a bowl, and mix thoroughly to form a smooth paste. Dip the slices of aubergine in the marinade, making sure they’re well coated. Wipe off any extreme excess, and place the slices on a lightly greased baking tray. You should have a small amount of the marinade left behind, which you will add to the noodles later.
- Place the aubergine slices in the oven, and bake for around 30-35 minutes, turning them over halfway.
- While the aubergine is cooking, prepare the other vegetables. Toss the sliced red pepper and edamame in a little oil, and lay them out on another baking tray (I cooked my edamame straight from frozen). Roast for around 25 minutes, adding the curly kale for the last 15 minutes.
- Add the dried noodles and hot water to a pan over a medium heat, along with any remaining miso honey marinade. Cook for a few minutes until the noodles are cooked to your liking, and have reached your desired consistency (either soupy or dry, whichever you prefer).
- Serve the noodles with the miso roasted aubergine, roasted edamame, roasted peppers, and crispy kale. Top with sesame seeds and fresh coriander (cilantrto serve, if desired.
Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for 1/2 the recipe.