One Pot Vegan Garlic Miso Eggplant Noodles with Plum Sauce

This one pot vegan garlic miso eggplant noodle stir fry with homemade plum sauce is such a nour-ishing, filling and dynamite combo, that we are positive you will want to make time and again when you’re in a tight spot. It uses so few ingredients

 

Makes 4 SERVINGS

Equipment needed: chopping board, frying pan, knife, mixing bowl

Total Time: 20minutes

 

Ingredients: 

  • 1 pack of vermicelli noodles
  • 1 pack sugar snap peas
  • 1 red pepper
  • 3 spring onions
  • 2 small eggplants
  • 1 clove of garlic
  • 4 tsp soy sauce
  • 1cm of grated ginger
  • 2 tbsp of unrefined sugar
  • Salt
  • 2tsp rice vinegar
  • 1 tsp miso paste
  • 1 red chilli

For the plum Sauce:

  • 4 plums (deseeded and diced)
  • 2 tablespoons unrefined sugar
  • 1 tsp corn flour
  • 1 tablespoon vegan butter

 

Method: 

  1. Prepare the sauce by mixing miso, soy sauce, garlic, salt and ginger in a bowl
  2. Heat some oil in a pan and fry the eggplants until slightly coloured, remove from the pan
  3. Next slice the peas and spring onions and add to the pan and add some sugar to cara-melise
  4. Stir in the sauce that was made prior
  5. Add in the noodles and cook for 4/5 minutes
  6. Pour in the plum sauce then add the eggplants and let it infuse for a couple of minutes