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Miso Salmon, Eggplant & Soba Noodle Stirfry
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Miso Salmon, Eggplant & Soba Noodle Stir-Fry
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

A fast, easy weeknight stir-fry. The miso marinade can be made ahead and refrigerated, so all you need to do is cook the noodles, roast the broccoli and eggplant then stir-fry it all together in your wok. 

Servings: 3
Ingredients
  • 300 g soba noodles
  • 2 tbsp soy sauce
  • 2 tbsp mirin
  • 4 tbsp white miso (I used “shirin” miso)
  • 1 tbsp sugar
  • 2 tbsp finely grated fresh ginger
  • 1 tbsp sesame oil
  • 500 g salmon , skinned and cut into cubes
  • 4 japanese eggplants , or 2-3 small italian eggplants
  • 1-2 heads broccoli
  • 1 bunch spring onions
  • 1 cup edamame beans
  • 1/4 cup rice wine
  • 1/4 cup water
  • To serve: extra spring onion , teaspoon of sesame seeds toasted
Instructions
  1. Preheat the oven to 220°C. Line 2 baking trays with baking paper.
  2. Boil a pot of water for the soba noodles. Cook for 2 minutes less than packet instructions as they will cook more later when you stir fry them, and they turn mushy easily. Rinse and drain thoroughly in cold water. Set aside.
  3. In a small bowl or jar, mix together the soy sauce, mirin, white miso, sugar, ginger and sesame oil.
  4. Add 2 tablespoons of the marinade to the salmon chunks and stir to combine. Set aside.
  5. Cut the eggplant into thin wedges or rounds (rounds is way faster if you are short on time). Toss in 1-2 tablespoons of the marinade and put straight in the oven.
  6. Cut the broccoli into florets and the stem into 1/2 cm slices and lay on the other baking tray. Drizzle with both with 2-3 tablespoons of the marinade and toss with your fingers to combine. Place in the oven and roast for 10 minutes or until crispy edged and cooked through. Check the eggplant - it might be done or might need a further 5 minutes.
  7. Heat a wok over high heat. Add a drizzle of sesame oil. Cook the salmon in batches, turning for 2-3 minutes until just cooked. Remove and set aside on a plate.
  8. Add another teaspoon of oil to the wok. Add the spring onions and cook for a minute, stirring. Add the edamame beans, rice wine and water, and cook for a further 1-2 minutes.
  9. Add the noodles back into the pan with the remaining marinade (should be about 2 tbsp), and toss to combine with the beans and spring onions. Add the broccoli, eggplant and salmon and toss for a further minute to heat through and combine.
  10. Serve with extra spring onion and sesame seeds.