Basil, tomato and aubergine soba noodles
Serves 2 | total time
- 4 tsp rapeseed oil
- 2 garlic cloves, finely chopped
- 6 large ripe tomatoes, deseeded and chopped
- ½ aubergine, finely chopped
- 100g soba noodles
- 2 tsp toasted sesame oil
- 2 tsp reduced-salt soy sauce or tamari
- a large pinch of dried chilli flakes
- a handful of basil leaves
- 2 tsp pine nuts
- Heat a wok or frying pan over a high heat and add the rapeseed oil. Give the oil a swirl, then add the garlic and cook for 30 seconds, then reduce the heat, tip in the tomatoes and aubergine and cook on a low heat for 10-12 minutes or until softened, stirring occasionally.
- Meanwhile, cook the soba noodles in a large pan of boiling water for 3 minutes, then drain, refresh in cold water and drain again. Add the sesame oil to the noodles and toss to stop them sticking together.
- Add the noodles to the wok and toss with the vegetables. Season with the soy sauce or tamari, the chilli flakes, a large pinch of black pepper and the basil leaves. Sprinkle over the pine nuts before serving.
This recipe is delicious hot, but it can also be chilled and served as a refreshing summer salad.