The mixture of roasted, lightly charred vegetables and fresh, crunchy raw ones makes for a delicious contrast in this hearty vegan noodle salad. This recipe serves 8-10 as a side dish, but will easily feed 6 hungry people, if you want to make it a main course.
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Yields:
8 serving(s)
Prep Time:
30 mins
Cook Time:
30 mins
Total Time:
1 hr
Cal/Serv:
318
Ingredients
2 corn cobs
3 medium aubergines, cut into rough 4cm chunks
2 Tbsp. vegetable oil
300 g soba noodles
200 g frozen edamame
250 g cherry tomatoes, halved
3 carrots, peeled and coarsely grated
Juice 1/2 lime
For the dressing
2 garlic cloves, crushed
2 Tbsp. white miso paste
5 Tbsp. tahini
4 Tbsp. rice vinegar
2 Tbsp. maple syrup
Directions
Step 1Preheat oven to 220°C (200°C) mark 7. In a large roasting tin, toss the corn cobs,
aubergine, oil and some seasoning.
Roast for 30min, turning halfway, until
browned. Set aside to cool slightly.
Step 2Meanwhile, cook the noodles in a large
pan of salted boiling water according to
pack instructions, adding the edamame
for the final 3min. Drain, then rinse briefly
under cold running water to stop the
cooking. Drain again.
Step 3In a large bowl, whisk the dressing
ingredients with 2tbsp cold water
and some seasoning. Add the drained
noodles and edamame and toss to coat.
Step 4When cool enough to handle, stand
a corn cob upright on a board and use a
large sharp knife to shave off the kernels,
cutting as close to the core as possible.
Repeat with remaining corn cob.
Step 5Add corn, aubergine, tomatoes, carrots
and lime juice to the noodle bowl and
toss gently. Check seasoning and serve.
GET AHEAD Make up to a day ahead. Cover and chill. To serve, allow to come to room temperature.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
