healthy
Miso Aubergine Rice Noodle Salad
This perfectly balanced bowl of leftover noodles makes an amazing lunch. The sweet and juicy mango, crunchy toasted peanuts, rich and meaty aubergine, fresh herbs and spicy chilli all combine to make this bowl extremely satisfying.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2.6 oz rice noodles
- 2 spring onions
- 1 lime
- 0.25 teaspoon toasted sesame oil
- 0.5 aubergine
- 0.5 mango
- 0.25 red chilli
- small handful of mint leaves
- small handful of coriander
- 1 red skin peanuts
Instructions
- 1
Cook the noodles according to packet instructions. Run under cold water to halt the cooking process and place in a medium bowl.
- 2
Place the spring onions in a small bowl and stir in the lime juice and sesame oil.
- 3
Top the noodles with the aubergine, mango, chilli, fresh mint, coriander, and spring onion mixture. Scatter over the peanuts and toss to combine.