Aubergine, Tomato & Udon Noodle recipe is one that evolved from needing to use up things leftover in the fridge. And it turned out great!
This is a really simple and quick dish I like to rustle up from time to time. I make this using really simple, healthy ingredients that most of us will have in the home already. We had some plump, juicy, vine tomatoes from Riverford that we had delivered last week and an aubergine from, well I’m not sure… so I decided to recreate this Aubergine, Tomato & Udon Noodle Recipe.
To Vegan or Not to Vegan…
Just to clarify, I’m not vegan or vegetarian. I do like to try and eat as much veg and fruit as I possibly can. Which, most of the time ends up me eating vegetarian or vegan! For some time now I have dabbled with becoming a fully-fledged vegan, I just don’t think I want the label. If we go to a Michlin restaurant, I want to eat every dish they put out in front of me, and then when we go to other restaurants I usually end up having the veggie option. Unless it’s a Japanese restaurant! I don’t think any of us need to be labeled as anything, just eat what you feel comfortable with eating! I have A few great veggie recipes on here this week. Take a look at this feta one. It would be hard not to love
I am making this as a lunch option this week to solely use up some things in the fridge. It’s good to get as much out before stocking back up, to be honest. I will only be making us a small portion but I will put the full recipe down below.
Why Udon Noodles?
I only fell in love with udon noodles late last year when my sister in law, who is vegan, put them in a stir fry she was doing. I loved the thickness of these, I used to be really into stringy noodles but I’ve done a total 180! These also have a few health benefits which are good, I never think of noodles giving health benefits. I did think it was only vegetables that gave those. You learn something new every day I guess! Especially when writing a food blog, it’s great to experiment!
But I’ll sum it up. I know I’m a waffler, they are really high in fiber, they have cancer-fighting properties in them, which I love to know when I’m eating foods if they have antioxidants in or can help ward off cancer. If I could kick sugar my diet on the whole would be amazing! And to finish up they contain vitamin B. This is great to have if you are vegan or vegetarian.
- 1 Aubergine
- 3 Large Vine Tomatoes
- 1 Onion
- 2 Cloves of Garlic
- 300g Udon Noodles
- 1 Teaspoon Salt
- 1 Tablespoon Oil
- Sesame Seeds
- Firstly chop up your onion and put it the frying pan with a teaspoon of oil. Cook for 1 - 2 minutes.
- Chop up your aubergine and add that to the pan with a sprinkle of sea salt, stir, cover, and leave for 5 minutes.
- Chop up your tomatoes and add those to the frying pan with another splash of olive oil and another sprinkle of sea salt. Cover over again and leave for 5 more minutes.
- Crush up 2 cloves of garlic and add those in. Stir and leave again for another couple of minutes. Uncovered this time.
- Cook your noodles as instructed on your packet.
- Plate up your noodles and then put the aubergine mixture over the top.
- Sprinkle with coriander and you're ready to serve.
Amount Per Serving: Calories: 434Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 1090mgCarbohydrates: 69gFiber: 15gSugar: 19gProtein: 12g
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Thanks for reading our post. There are a few recipes above if you fancy taking a look.