Sticky Miso Eggplant Noodles

Serves: 2

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57 heerlijke calorieslimme Slendier-recepten.

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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.