Cooking mode
Buckwheat Noodles with Roasted Eggplant and Edamame in Sesame-Lime Sauce
40 min2 servingsEasy
Ingredients
- 200 gdry buckwheat soba noodles
- 350 geggplant
- 150 gshelled edamame, frozen
- 25 gtahini
- 25 mlsoy sauce
- 15 mlrice vinegar
- 20 mllime juice
- 10 mlmaple syrup
- 30 mlwater for the sauce
- 5 ggarlic, finely grated
- 8 gfresh ginger, finely grated
- 20 mlneutral vegetable oil
- 5 mlsesame oil
- 30 gspring onion
- 10 gsesame seeds
- 2 gsalt for the eggplant
- 6 gsalt for the noodle water
- 2 lwater for cooking the noodles
Instructions
- 1
Prepare the eggplant
Preheat the oven to 220 °C. Cut the eggplant into approximately 2 cm cubes. Toss it on a baking sheet with the neutral oil and 2 g of salt.
- 2
Roast the eggplant
Spread the eggplant out in a single layer on the baking sheet and roast for 20–22 minutes. Turn it halfway through cooking; it should be tender and golden brown around the edges when done.
- 3
Cook the noodles and edamame
Bring 2 l of water and 6 g of salt to a boil in a pot. Cook the soba according to the package directions, usually for 4–5 minutes. Add the edamame during the last 3 minutes of cooking. Drain and briefly rinse the noodles with lukewarm water to keep them from sticking.
- 4
Mix the sauce
In a bowl, whisk together the tahini, soy sauce, rice vinegar, lime juice, maple syrup, water, garlic, ginger, and sesame oil. Stir until the sauce is smooth and pourable.
- 5
Finish and serve
Add the drained noodles, edamame, and hot roasted eggplant to a large bowl. Pour in the sauce and toss thoroughly. Thinly slice the spring onion, sprinkle it over the noodles along with the sesame seeds, and serve warm.