Sauteed Sesame & Eggplant Noodle Bowl

Name: Sauteed Sesame & Eggplant Noodle Bowl
Ingredients: 1 packet soba noodles; 2/3 cup of cashews; 2/3 cup frozen edamame; 1 eggplant; 1 head of broccoli; 10-12 finely sliced button mushrooms; 8 garlic cloves, peeled and crushed; 4 tbsp tamari or soy sayce; 2 tbsp sesame oil; 2 tbsp olive oil; Pinch chili flakes; Pinch of salt; Juice of 1 lemon; 2 tbsp sesame seeds (optional)

Based on Ella Woodward's recipe in Deliciously Ella.

Ingredients

Makes

1 packet soba noodles
2/3 cup of cashews
2/3 cup frozen edamame
1 eggplant
1 head of broccoli
10-12 finely sliced button mushrooms
8 garlic cloves, peeled and crushed
4 tbsp tamari or soy sayce
2 tbsp sesame oil
2 tbsp olive oil
Pinch chili flakes
Pinch of salt
Juice of 1 lemon
2 tbsp sesame seeds (optional)

Prep

Get out 2/3 cup frozen edamame and leave to one side.
Chop 1 eggplant into bite-sized cubes
Slice the 10-12 mushrooms finely
Cut the 1 head of broccoli into small florets
Peel & crush 8 cloves of garlic

Cooking

Toast the 2/3 cup of cashews* in a dry skillet for a couple of minutes, until golden. Remove & set aside.
Add the crushed garlic, 2 tbsp tamari, 2 tbsp sesame oil, pinch of chili flakes, 2 tbsp olive oil, and pinch of salt* to the same skillet.
Let bubble for a minute or two, then add the veggies in.
Let it cook for about 10 minutes, stirring frequently to ensure it cooks evenly and doesn't burn.
While the veggies cook, cook the packet of noodles according to packet directions; add the 2/3 cup of edamame for the last 5 minutes so they cook through.
Juice 1 lemon
Once cooked, drain noodles & edamame and stir them through the veggies with lemon juice, 2 tbsp sesame seeds and toasted cashews.
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