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Miso Glazed Eggplant Noodle Bowls
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.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2
Calories 670 kcal
Ingredients
- 1 tablespoon mellow white or yellow miso
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 1 Japanese eggplant sliced into rounds
- 1 teaspoon white sesame seeds
- 1 tablespoon vegetable oil
- ¾ cup sliced red onion
- ¾ cup sliced red cabbage
- ½ cup sliced shiitake mushrooms
- 2 packs Annie Chun’s Yakisoba Noodle Bowls
- Basil leaves for garnish
Instructions
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Preheat the oven to 375°F. Whisk together miso, rice vinegar, and honey in a small bowl.
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Spread miso mixture over eggplant slices and sprinkle with sesame seeds. Place on a parchment-lined baking sheet and bake for 20 minutes.
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Heat vegetable oil in a skillet over medium heat. Add onion, cabbage, and mushrooms and sauté until onions are tender, about 5 minutes.
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Cook noodles according to package directions and toss with the included sauce packet.
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Transfer noodles and vegetables to plates. Top with miso-glazed eggplant and basil leaves.
Recipe Notes
- 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.