Garlic, Basil, Tomato and Aubergine Soba Noodles

Serves: 2

This is a delicious fusion of Italian and Japanese ingredients, providing a nutrient- and energy-packed meal

2 tsp rapeseed oil

1 garlic clove, crushed, peeled and finely chopped

3 large ripe tomatoes, deseeded and chopped

¼ aubergine, washed and finely chopped

50g gluten-free soba noodles

250ml water

1 tsp toasted sesame oil

1 tsp gluten-free low-sodium light soy sauce or gluten-free tamari

1 pinch of dried chilli flakes

1 pinch of cracked black pepper

1 small bunch of basil leaves

1 tsp pine nuts

You’ll also need: Ching He Huang’s Lotus Wok from JML

Heat the wok over a high heat and add the rapeseed oil. Give the oil a swirl, then add the garlic and cook for 30 seconds, then reduce the heat to medium, tip in the tomatoes and aubergine and cook on a low heat for 10-12 minutes until softened.
Meanwhile, cook the soba noodles. Bring the water to the boil in a pan and add the noodles. Cook for three minutes, then drain, refresh in cold water and drain again. Add the sesame oil to the noodles to stop them from sticking together.
Add the noodles to the wok and toss with the vegetables. Season with the soy sauce or tamari, the chilli flakes, black pepper and basil leaves, sprinkle on some pine nuts for a nutty taste and serve.

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