Ching's Hot & Sour Aubergine & Courgette Soybean Noodles

Ching's Hot & Sour Aubergine & Courgette Soybean Noodles

Inspired by the popular Hot & Sour Soup this is a moreish dish to savour.

  • 30 mins
  • Medium
  • Mains
  • 4 Servings

Ingredients

Serves 4

For the Noodles

  • 1 x 200g Yutaka Organic Soybean Noodles 
  • 1 tsp toasted sesame oil 

For the garnish

  • Finely chopped chillies
  • Fresh coriander leaves
  • Chilli oil 

For the stir fry

  • 1 tbsp rapeseed oil
  • 1 tbsp freshly grated ginger, peeled
  • 1 red chilli, de-seeded and finely chopped
  • 200g baby aubergine, washed, top trimmed, sliced into quarters  and 1cm strips
  • 500g baby courgettes, washed, top trimmed, peeled along width into thick wide strips, using a large potato peeler
  • 800ml vegetable stock
  • 3 tbsp tamari
  • 3 tbsp clear rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tbsp chilli oil
  • 2 tbsp cornflour mixed with 2 tablespoons cold water

Directions

Preparation time: 10 minutes
Cooking time: 12 minutes

    1. Bring a 1.5 litre pan of water to the boil. Add 1 pack of Organic Yutaka yellow soybean noodles. Turn the heat to low and cook simmering for 7-8 minutes.  Drain, refresh under cold water and dress with 1 teaspoon of toasted sesame oil and mix well to prevent from sticking. Set aside.
    2. Heat a wok or pan over high heat, add the rapeseed oil and fry the ginger and fresh chilli for a few seconds to release their aroma. Then add the strips of baby aubergine and cook stirring for a 8 minutes adding a dash of cold water to help create some steam to soften the aubergines. Then add the wide courgette strips and pour in 800ml of hot vegetable stock. Bring to the boil and cook gently stirring for 2 minutes until the aubergines have completed softened but still retain their shape and the courgettes are al dente but still vibrant green.
    3. Season with tamari, clear rice vinegar, toasted sesame oil, and chilli oil. Adjust seasoning to taste further. It should be hot and sour but not overly spicy. Finally add the cornflour paste mixture into the boiling broth and stir in to thicken a little. 
    4. Divide the organic soy bean noodles into 4 bowls. Ladle over the soup together with some aubergines and courgettes on top. Garnish each bowl with fresh chillies and fresh coriander leaves. Serve immediately.

Discover more recipes