Soba Noodles with Roasted Eggplant and Sesame
Creamy roasted eggplant and earthy buckwheat noodles in a sweet-spicy sesame glaze
Why This Recipe Works
Roasting eggplant with soy sauce seasons it deeply while drawing out moisture, resulting in a creamy texture that pairs perfectly with earthy buckwheat noodles. This dish balances sweet, spicy, and savory notes for a satisfying vegan main that comes together in under an hour.
Instructions
Adjust an oven rack to the middle position and heat the oven to 450 degrees.
Toss the eggplant with the vegetable oil and the smaller portion of soy sauce on a rimmed baking sheet. Spread the eggplant into an even layer and roast until tender and well-browned, about 20 to 25 minutes, stirring halfway through.
Whisk the sugar, the remaining soy sauce, oyster sauce, sesame oil, sake, and chili-garlic sauce in a large bowl until the sugar has completely dissolved.
Bring a large pot of water to a boil and cook the soba noodles until tender. Drain the noodles and rinse them thoroughly under cold running water—this removes excess starch and prevents the noodles from becoming gummy.
Transfer the noodles and roasted eggplant to the bowl with the sauce and toss gently until well-combined and the noodles are glossy. Serve warm, sprinkled with cilantro and toasted sesame seeds.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store leftovers in an airtight container for up to 3 days; serve cold or gently reheated.
Can I make this ahead of time?
The sauce can be prepared up to 2 days in advance and stored in the refrigerator.
What substitutions can I make?
- sake: Dry vermouth
- soba noodles: Use gluten-free soba and tamari for a gluten-free version; do not substitute other noodle types.
