Looking for an easy recipe for Noodle Bowls? Try these savory Miso Glazed Eggplant Noodle Bowls served with loads of vegetables, fresh Asian style yakisoba noodles, and lots of basil.
main, Main Course
Asian, Vegan, Vegetarian
asian stirfry with noodles, noodles, recipe for noodle bowls
1tablespoonmellow white or yellow miso
1Japanese eggplantsliced into rounds
1teaspoonwhite sesame seeds
¾cupsliced red onion
¾cupsliced red cabbage
½cupsliced shiitake mushrooms
2packs Annie Chun’s Yakisoba Noodle Bowls
Basil leavesfor garnish
Preheat the oven to 375°F. Whisk together miso, rice vinegar, and honey in a small bowl.
Spread miso mixture over eggplant slices and sprinkle with sesame seeds. Place on a parchment-lined baking sheet and bake for 20 minutes.
Heat vegetable oil in a skillet over medium heat. Add onion, cabbage, and mushrooms and sauté until onions are tender, about 5 minutes.
Cook noodles according to package directions and toss with the included sauce packet.
Transfer noodles and vegetables to plates. Top with miso-glazed eggplant and basil leaves.
This eggplant noodle bowl is easy peasy. While the eggplant is baking you can cook the other vegetables and noodles. Then toss everything together just before serving.
The miso glazed eggplant is definitely the star of this dish. Plating them on top helps them to stand out!
This is a great dish to make ahead- just toss everything except the eggplant slices together in a skillet for a couple of minutes to reheat. The eggplant can be reheated in a 350F degree oven for 5-10 minutes.