Noodle salad with brinjals

Ditch boring desk lunches with this easy noodle jar – a tasty and colourful lunch fix loaded with fresh veggies and a delightful dressing.

30 minutes

Serves 4

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Ingredients:

  • 5 tsp (25ml) miso paste
  • 2 tsp (10ml) honey
  • 2 tsp (10ml) sesame oil
  • 3cm knob ginger, grated
  • ¼ cup (60ml) water
  • 2 (250g each) medium brinjals, sliced into 2-3cm chunks
  • 90g egg noodles, cooked
  • ¼ head each red and green cabbage, shredded
  • 1 carrot, peeled and grated
  • 3 spring onions, sliced
  • ½ packet (75g) bean sprouts
  • Handful fresh coriander

 

Dressing:

  • ¼ cup (60ml) soy sauce
  • 2 tsp (10ml) sesame oil
  • 2 tsp (10ml) sesame seeds
  • 2 tsp (10ml) honey
  • 1 tsp (5ml) miso paste

 

Method:

  1. Combine miso, honey, sesame oil, ginger and water.
  2. Toss brinjal chunks in the mixture and marinate for 15 minutes.
  3. Drain, reserving liquid. Place brinjals on a baking tray.
  4. Roast at 200°C for 10-15 minutes.
  5. Layer noodles, cabbage, carrot, spring onion and bean sprouts in a jar (or salad bowl).
  6. Toss brinjals in reserved marinade.
  7. Top salad with brinjals and fresh coriander.
  8. Whisk dressing ingredients together and pour over salad.

 

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