Eggplant Stir-Fry with Asparagus and Soba

Ingredients

• For the stir-fry
• Soba noodles 200g
• Medium eggplant 1 (approx. 300g)
• Asparagus 1 bunch (approx. 200g)
• Garlic cloves 3
• Fresh ginger 1 inch piece
• Vegetable oil 2 tbsp
• Spring onions 2-3, sliced (for garnish)
• Toasted sesame seeds 1 tsp (for garnish)
• For the sauce
• Soy sauce 4 tbsp
• Rice vinegar 2 tbsp
• Sesame oil 1 tbsp
• Cornflour 1 tbsp
• Sugar 1 tsp

Method

1. Cook the soba noodles according to packet instructions. Drain well, rinse under cold water to prevent sticking, and set aside.
2. Prepare the sauce by whisking together the soy sauce, rice vinegar, sesame oil, cornflour, and sugar in a small bowl until smooth. Set aside.
3. Trim the tough ends from the asparagus and cut the spears into 2-3cm pieces. Cut the eggplant into 2cm cubes. Mince the garlic and grate or finely chop the ginger.
4. Heat the vegetable oil in a large wok or frying pan over medium-high heat. Add the eggplant and stir-fry for 5-7 minutes until softened and lightly browned. Remove from the pan and set aside.
5. Add the asparagus to the hot pan and stir-fry for 2-3 minutes until bright green and tender-crisp. Add the garlic and ginger and stir-fry for another 30 seconds until fragrant.
6. Return the cooked eggplant to the pan. Give the sauce a quick whisk and pour it over the vegetables. Stir well to coat everything and cook for 1-2 minutes until the sauce thickens.
7. Add the cooked soba noodles to the pan and toss gently to combine with the vegetables and sauce. Cook for another minute to heat through.
8. Serve immediately, garnished with sliced spring onions and toasted sesame seeds.