Buttery Miso Tahini Noodles with Eggplant
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Quick, comforting and extra saucy noodles are here! And they are delicious. This is for those nights when you’re craving something comforting, cozy, and with just the right amount of butter. Because butter makes everything better. These creamy tahini miso noodles with eggplant are perfect for a quick weeknight meal. They’re fairly hands-off thanks to the eggplant roasting in the oven and ready in about 40 minutes.
Ingredients
- eggplant
- avocado oil
- butter
- white miso paste
- tahini
- tamari
- rice vinegar
- sambal oelek
- brown sugar
- noodles of choice (I love using soba here)
- green onions
How to Make These Miso Tahini Noodles with Eggplant
Preheat the oven to 425ºF. Add the eggplant pieces to a large baking sheet and toss with the oil, salt and pepper until well coated.
Transfer to the oven and cook for 30 to 35 minutes, tossing half way through.
In a large bowl mix together the sauce by combining the tahini, miso, tamari, vinegar, sambal oelek and sugar until well combined.
Add the cubed butter to the sauce, but don’t mix it in, just leave it in the sauce.
Bring a large pot of water to a boil and cook the noodles according to package directions. Drain and set aside, leaving the noodle water to use for the sauce.
To the bowl with the sauce, add the hot noodle water, starting with 1/3 cup and adding more as needed until the sauce is thinned to your desired consistency. I found just over 1/3 cup perfect. Whisk very well to emulsify the butter into the sauce.
Add the noodles to the sauce and toss to combine until they are well coated and then add in the eggplant.
Divide the noodles into bowls and top with green onion and sesame seeds.
Tips
- Use hot noodle water: the hot noodle water helps to emulsify the butter into the sauce and also melts it at the same time. This allows you to skip melting the butter, because the hot noodle water will do just that.
- Best enjoyed fresh: these noodles taste best when enjoyed hot right after tossing. They’re super saucy and that can be lost somewhat the longer the noodles sit.
- Save some noodle water: if you do have leftovers, save some noodle water to add to the noodles to loosen them once you reheat them.
- Taste and adjust: both the salt and spice in the sauce are dependent on your taste preference. So adjust as you go. It WILL taste pretty salty when you first mix everything together, but will mellow once you add the water and butter, so keep that in mind.
Ingredients & Products I Recommend
I share these products to show you what I choose to use in my kitchen as staple ingredients I use daily (or weekly). So if you opened up my fridge (or pantry), here’s what you’ll find!
Tahini: I recommend using a high quality tahini brand that you love the taste of. I absolutely love Soom tahini and highly recommend it.
Soba noodles: If you need them to be gluten-free, look for ones that are made with 100% buckwheat flour. Otherwise, I personally find a blend to taste better, I love this brand.
This recipe was inspired and adapted from Rosie Kellett.
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Buttery Miso Tahini Noodles with Eggplant
- Prep Time: 10
- Cook Time: 35
- Total Time: 45 minutes
- Yield: 4 1x
- Category: Dinner, Lunch
- Method: Baking, oven, stovetop
- Cuisine: Japanese
- Diet: Dairy-Free, Vegetarian
Description
Saucy, buttery tahini miso noodles with roasted eggplant is a simple, fast and hands-free kind of weeknight dinner.
Ingredients
- 4 Japanese eggplant, cut into 1-inch half moon pieces
- 1/4 cup avocado oil (or other neutral cooking oil)
- salt and black pepper, to taste
- 1/4 cup tahini
- 3 tbsp white miso paste
- 2 tbsp low sodium tamari
- 1 1/2 tbsp rice vinegar
- 1–2 tbsp sambal oelek (depending on spice preference)
- 2 tsps brown sugar (or coconut sugar)
- 1/4 cup unsalted butter (56g), cubed
- 9 oz soba noodles (or other noodles of choice)
- 1/3 to 1/2 cup noodle water, reserved
- 3 stalk green onion, sliced on the bias
Instructions
- Preheat the oven to 425ºF.
- Add the eggplant pieces to a large baking sheet and toss with the oil, salt and pepper until well coated. Transfer to the oven and cook for 30 to 35 minutes, tossing half way through.
- In a large bowl mix together the sauce by combining the tahini, miso, tamari, vinegar, sambal oelek and sugar until well combined. Add the cubed butter to the sauce, but don’t mix it in, just leave it in the sauce.
- Bring a large pot of water to a boil and cook the noodles according to package directions. Drain and set aside, leaving the noodle water to use for the sauce.
- To the bowl with the sauce, add the hot noodle water, starting with 1/3 cup and adding more as needed until the sauce is thinned to your desired consistency. I found just over 1/3 cup perfect. Whisk very well to emulsify the butter into the sauce.
- Add the noodles to the sauce and toss to combine until they are well coated and then add in the eggplant.
- Divide the noodles into bowls and top with green onion and sesame seeds.
Equipment
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