Saucy miso almond butter noodles

Ingredients

• 1 eggplant, cut into sticks
• 3 tbsp cooking oil
• ½ tsp sea salt
• 270 g udon noodles

Miso almond butter sauce

• 3 tbsp almond butter
• 3 tbsp tamari
• 2 tbsp miso paste
• ¾ cup coconut milk
• Zest and juice of 2 limes
• ¼ cup water

Bok choy herb salad

• 2 heads bok choy, thinly sliced
• 2 cups chopped coriander
• 1 cup edamame beans (blanched 5 minutes, drained)
• 2 avocados, diced
• 1 tbsp sesame oil
• ¼ tsp sea salt

To finish

• ½ cup chopped toasted almonds
• 4 tbsp chilli oil

Protein suggestions

• Delicious topped with grilled prawns, salmon, white fish, chicken or crispy tofu.

Instructions

1. Preheat the oven to 220°C (200°C fan-forced). On a baking tray, toss the eggplant in the oil and salt and roast in the oven for 25 minutes.
2. Cook the noodles according to the packet instructions. Drain and rinse under cold water. Set aside.
3. For the Miso almond butter sauce, combine all the ingredients in a bowl and mix together. Set aside.
4. Make the Bok choy herb salad by adding everything to a bowl and tossing to combine. Set aside.
5. Divide the sauce between four bowls and top with the noodles, spooning the bok choy herb salad on top. Sprinkle over the almonds and lastly drizzle over the chilli oil before serving.

Note

• Any leftovers will keep in an airtight container in the fridge for up to 2 days.

This recipe comes from the book Two Raw Sisters: How We Cook by Margo Flanagan and Rosa Power, released by Allen & Unwin. Available now (RRP $45).