Thursday, 2 March 2017

Lunchbox Inspo: Asian Inspired Bowl

Aubergine is one of my favourite vegetables, it's so versatile and kind of meaty – so it's perfect if you're trying to cut down on your meat consumption. I love to just chuck it in the oven with oil, salt and pepper but if I have more time this is my preferred way of cooking it. Served with soba noodles, greens and a soft boiled egg it's just the dream and such an easy lunch recipe.

greens: spinach, cucumber, aubergine
carbs: buckwheat (soba) noddles
fats: egg, sesame seeds
protein: egg

1 cucumber
1 fresh chilli
1 bag of spinach
1 packet of soba noodles (the ones I buy come in a 250g packet of 3 bunches)
3 eggs
sesame seeds
Miso roasted aubergine
3 aubergines
3 tbsp sesame oil
1 tbsp miso paste
1 tbsp honey
1 1/2 tsp ground ginger
1 1/2 tsp garlic granules (you can use fresh garlic too but I was being lazy – two cloves would be about right)
sea salt

Miso roasted aubergine
Slice your aubergine, generously salt and leave in a colander in the sink for at least 30 minutes, but preferably a few hours. Make your marinade; mix the miso paste with a splash of boiling water – enough to turn it runny then add the honey. After this time, rinse then squeeze dry the aubergine using a clean tea towel.  Season the aubergine and sprinkle with the ginger and garlic, then toss with the marinade and sesame oil. Bake at 180c for about 40 minutes.

Buckwheat noodles
Cook the noodles according to the packet, I make sure that after straining I rinse them with cold water to stop them sticking together. You can then reheat them if you prefer them hot.

Soft boiled eggs
This is always how I cook eggs and it works perfectly every time. Make sure you use room temperature eggs, boil a pan of water, carefully add your eggs and set a timer for 6 minutes. Once the timer is up, plunge the eggs into cold water and leave until you're ready to eat. If eating straight away you can just peel the eggs super quickly and cut them open to stop them cooking any further. 

Fill a bowl/ container with the fresh spinach, slice the cucumber and add to the bowl, add the aubergine, noodles, coriander and eggs, then sprinkle with finely sliced chilli and sesame seeds. This is also great with a bit of hot sauce on the top. Enjoy!


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