Sticky Miso Eggplant Noodles

Serves: 2

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  • 1 packet of Slendier Angel Hair noodles
  • 1 large eggplant
  • 3 large kale leaves (you could also use spinach, Swiss chard or any other leafy Asian green vegetable)
  • 1 - 2 garlic cloves (depending on your taste)
  • 4 small chives
  • 2 tablespoons white miso paste
  • 1 tablespoon soy sauce
  • 1 tablespoon corn flour
  • 2 teaspoon stevia or brown sugar


1. Dice the eggplant and finely chop the kale, chives and garlic.
2. In a pan over medium heat with a small amount of oil, fry the garlic and chives until fragrant, then add the eggplant and kale and stir-fry until soft.
3. Prepare the noodles as per the packet instructions.
4. In a separate saucepan, bring 1/3 cup of water to the boil. Add the miso paste, soy sauce and sweetener, and stir until dissolved. In a separate bowl, combine cornflour and a 1/4 cup of water until dissolved, then add to the miso mixture and stir until thick
5. Place the vegetables, noodles and miso sauce in a bowl and stir until well combined. Divide into two bowls and serve.

A Japanese favourite with a Slendier twist – try this delicious Sticky Miso Eggplant Noodles recipe from Kat at Oats and Cheesecake. As she says “I believe that food should be eaten either to nourish the body or enrich the soul – so have your oats, but don’t forget the cheesecake!”

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