Easy Sticky Miso Aubergine Noodles with Kimchi
Rich, savoury, sweet, and tangy, these miso glazed aubergine noodles are packed with fresh herbs, mango, and kimchi for an easy weeknight dinner that's full of flavour.
If you're looking for a flavour packed noodle recipe that feels a little special without requiring lots of effort, these Sticky Miso Aubergine Noodles are hard to beat
Roasted aubergine is coated in a sweet and savoury miso glaze before being layered over noodles with fresh herbs, juicy mango, crunchy cashews, and Wild Root Pantry Kimchi. The result is a bowl that's vibrant, satisfying, and packed with contrasting flavours and textures.
The richness of the aubergine pairs perfectly with the sweetness of the mango, while the kimchi adds freshness, crunch, and acidity that brings the whole dish into balance.
What we particularly love about this recipe is the combination of temperatures and textures. Warm, sticky aubergine sits alongside cool noodles, crisp herbs, crunchy cashews, and tangy kimchi, creating a bowl that feels exciting from the first bite to the last.
It's also a great example of how far a jar of kimchi can go. Not only do we finish the dish with a generous spoonful on top, but we also use the kimchi brine in the dressing, adding another layer of flavour while making use of every last bit of the jar.
Whether you're looking for an easy weeknight dinner, a meal-prep lunch, or simply a new way to enjoy kimchi, this is one of those recipes you'll find yourself coming back to again and again
Ingredients
For the Miso Aubergine
- 2 aubergines
- 2 tbsp miso
- 1 tbsp tamari
- 1 tbsp maple syrup
- 1 tbsp sesame oil
- 1 tsp garlic, grated
- 1 tbsp olive oil
For the Noodle Salad
- 250g noodles of choice
- 1 mango, diced
- Handful fresh mint
- Handful fresh coriander
- 2 spring onions, finely sliced
For the Kimchi Dressing
- 1 tbsp kimchi brine
- 2 tsp maple syrup
- 1 tbsp sesame oil
- 2 tsp soy sauce
- 2 tsp vinegar
To Finish
- Wild Root Pantry Kimchi
- Toasted cashews
- Sesame seeds
- Extra spring onion
Instructions
1. Roast the aubergine
Preheat the oven to 180°C.
Slice the aubergines in half lengthways and score the flesh in a criss-cross pattern.
Whisk together the miso, tamari, maple syrup, sesame oil, garlic, and olive oil. Brush generously over the aubergines and place onto a baking tray.
Roast for 40 minutes, brushing with any remaining glaze halfway through, until soft, caramelised, and deeply golden.
2. Cook the noodles
Cook the noodles according to the packet instructions. Drain and rinse under cold water.
3. Make the kimchi dressing
If you're nearing the end of a jar of Wild Root Pantry Kimchi, add the maple syrup, sesame oil, soy sauce, and vinegar directly into the jar with the remaining kimchi brine and shake well.
Otherwise, whisk all dressing ingredients together in a small bowl.
4. Assemble
Combine the noodles, mango, mint, coriander, and spring onions in a large bowl.
Pour over the dressing and toss well.
Divide between bowls and top with the sticky miso aubergine.
5. Finish and serve
Top with a generous spoonful of kimchi, toasted cashews, sesame seeds, and extra spring onion.
Serve immediately.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Keep the kimchi separate if possible and add it just before serving for the best texture.
