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
2Tbsp.
vegetable oil
300g
soba noodles
200g
frozen edamame
250g
cherry tomatoes, halved
3
carrots, peeled and coarsely grated
Juice 1/2 lime
For the dressing
2
garlic cloves, crushed
2Tbsp.
white miso paste
5Tbsp.
tahini
4Tbsp.
rice vinegar
2Tbsp.
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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
