Spiced Miso Aubergine with Sesame Noodles

This is such a delicious and easy meal to whip up and will easily become a firm favourite. The miso paste will liven up any dish!

Takes: 25 minutes

Makes: 2 meals

Ingredients

Miso Aubergine:

1 aubergine

1 tsp miso paste

1 tsp tamari/soy

1 tsp maple syrup

¼ tsp chilli flakes (optional)

Sesame Noodles:

2 nests/100g rice noodles

1 courgette

1 carrot

1 tsp sesame oil

½ tsps ground/fresh chopped ginger

Juice of 1 lime

Handful of spinach

Toppings:

Fresh coriander

Chilli Flakes

You will need:

An oven

A baking tray

A large pan

2 spare bowls

Method:

1. Preheat oven to 200C

2. In a bowl mix together your miso paste, tamari, maple syrup and chilli flakes.

3. Score your aubergine and spread the miso sauce evenly across the top.

4. Pop your aubergine into the oven and bake for 20 minutes.

5. Whilst your aubergine is cooking, in a bowl cover your rice noodles in boiling water and set aside.

6. Spiralise your courgette and carrot and add to a large pan with half of your sesame oil and ginger, cook for 3-4 minutes.

7. Once courgette and carrot start to soften, drain your rice noodles and add to the pan with your spinach, remaining sesame oil and lime juice and mix in.

8. Once everything is cooked add to your plate, top with fresh coriander and chilli flakes and enjoy!

Enjoy x

p.s. this recipe is low FODMAP - it is always recommended to seek advice from a health professional when following!

Low FODMAP guidance

Miso Paste: It is recommended to limit servings of miso paste to <2tbsps per meal.