Miso Eggplant and Chicken Soba Noodle Salad

When you want a quick and easy meal… and one that tastes good too, look no further than this soba noodle dish. Roast the eggplant and chicken in the same marinade on the same tray, and whilst they are roasting, prepare the noodles - it's that easy!

Meal Prep

Breakdown

  • Preheat the oven to 200 degrees, fan bake. 
  • Roast the chicken and eggplant.
  • Add the miso sauce for the last 10-15 minutes.
  • Cook the soba noodles and edamame beans.
  • Make the dressing.
  • Assemble the salad and enjoy!

Tips 

  • Sesame oil should be stored correctly to prevent the oil from going rancid (off). We recommend storing it in the fridge.
  • We like to add the dressing to the noodles before we add the remaining ingredients. This is so we can give the noodles a good toss and coat each noodle in the dressing so every mouthful is flavourful.
  • If your eggplant and chicken are cooked through but not super crispy, pop your oven to the grill setting for 2 - 3 minutes to crisp up. 
  • Adding the miso sauce at the end of the cooking time, prevents the sauce from burning - specifically the honey (sugar) in the sauce.

Meal prep guide - if you followed the meal prep guide you would have already pre-made the miso sauce and salad dressing.

This recipe serves four, if you're cooking for two simply half the recipe.

INGREDIENTSIngredients

Roasted eggplant and chicken

  • 2 eggplants (cut into small cubes)
  • 600g chicken thighs
  • Olive oil
  • Salt

Miso sauce

  • 2 Tbsp olive oil
  • 2 Tbsp miso paste
  • 2 Tbsp rice wine vinegar
  • 1 Tbsp ginger (grated)
  • 1 garlic clove (crushed) 
  • 1 Tbsp maple syrup or honey

Salad

  • 150g soba noodles
  • 200g (1 cup) edamame beans (shelled)
  • 1-2 tsp sesame seeds (lightly toasted)
  • 2 spring onions
  • 1 cup coriander (roughly chopped)

Dressing

  • 3 Tbsp sweet chilli sauce
  • 2 Tbsp rice wine vinegar
  • 1 Tbsp fish sauce
  • 1 tsp sesame oil
  • 1 lime (juice)
  • 2 tsp ginger (grated)
  • 1 small garlic clove (crushed)
  • 1 Tbsp olive oil
METHODMethod
  1. Preheat your oven to 200 degrees, fan bake.
  2. While the oven in heating, prepare the miso sauce. In a bowl, whisk together miso paste, rice wine vinegar, honey, ginger and garlic; set aside.
  3. On a large lined baking tray, add the eggplant and chicken thighs; drizzle with olive oil and season with salt. Pop it into the oven and roast for 25 minutes or until the eggplant is cooked through and the chicken has lightly browned.
  4. After 25 minutes, remove the eggplant and chicken from the tray and pour over the miso sauce; gently toss to coat evenly. Roast for another 10 to 15 minutes or until the miso sauce gets sticky and caramelises, and the chicken has cooked through. Once cooked, cut the chicken into bite-sized slices
  5. While the miso eggplant and chicken are cooking, prepare the rest of the salad.
  6. Cook the soba noodles and edamame beans as per packet instructions.
  7. Add all the dressing ingredients to a jar or small bowl and mix until combined.
  8. In a large bowl add the soba noodles and dressing; toss well.
  9. Add the remaining ingredients - edamame beans, eggplant, chicken, sesame seeds, spring onion and coriander. Give the salad a good toss before serving.
VARIATIONS

Vegetables

  • Add some finely sliced cabbage to the salad. 


Protein

  • This salad also works well with salmon. Cook the eggplant as per the recipe and add the salmon to a separate baking dish and cook for 10-15 minutes (depending on the size), divide the miso sauce between the salmon and the eggplant.

  • For a vegetarian option, bake tofu cut into similar-sized cubes as the eggplant.

Other

  • Swap out the soba noodles for vermicelli noodles, egg noodles or brown rice.