Basil, tomato and aubergine soba noodles
Serves: 2
Total time: 
Photograph by Myles New
Basil, tomato and aubergine soba noodles
Serves: 2
Total time: 
See more recipes
Nutritional information (per serving)
Calories
321Kcal
Fat
11gr
Saturates
2gr
Carbs
47gr
Sugars
13gr
Fibre
7gr
Protein
10gr
Salt
1.2gr
Ching-He Huang
Ching-He Huang was born in Taiwan and grew up in South Africa and London. A self-taught cook, she's a regular face on television and author of seven best-selling books on Chinese cuisine for home cooks.
See more of Ching-He Huang’s recipes
Ching-He Huang
Ching-He Huang was born in Taiwan and grew up in South Africa and London. A self-taught cook, she's a regular face on television and author of seven best-selling books on Chinese cuisine for home cooks.
See more of Ching-He Huang’s recipes
Ingredients
- 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
Step by step
- 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.
Chef quote
This recipe is delicious hot, but it can also be chilled and served as a refreshing summer salad.
