Garlic Coconut Noodles with Miso Eggplants

Silky coconut garlic noodles topped with spiced chicken meatballs and miso roasted eggplants. Every bite has hints of crispy, creamy, spicy-sweet flavor. Major bonus? This comes together in no time at all.

Ingredients

Ingredients
Servings:
Chicken Meatballs
g
Minced Chicken
tbsp
Sesame Oil
tsp
Ground Turmeric
tsp
Ground Ginger
tsp
Sweet Smoked Paprika Powder
Salt & Pepper to taste
Caramelized Eggplant
Eggplants
small
tbsp
Soy Sauce
tbsp
Honey
tbsp
White Miso
tbsp
Sesame Oil
Salt & Pepper to taste
Garlic Noodles
g
Rice Noodles
Garlic Clove
ml
Coconut Milk
tbsp
Olive Oil

Instructions

Preparing In The Kitchen
  1. Preheat oven to 180° C and prepare a baking sheet with parchment paper.
  2. In a bowl, mix the chicken with 3 tablespoon sesame oil, turmeric, ginger powder, paprika, salt and pepper to taste. Mix all well to combine. Coat your hands with a bit of oil and roll the meat into tablespoon-size balls placing them on one side of the prepared baking sheet.
  3. Wash the eggplant, pat dry and cut in 5 cm pieces. In a medium bowl, mix the eggplant with 2 tablespoon sesame oil, soy sauce, honey and miso and toss to coat. Season with salt and pepper. Spread the eggplant pieces on the other side of the baking sheet and transfer to the oven to bake for 20 minutes, until the meatballs are crisp and cooked through and the eggplants are caramelized.
  4. Meanwhile, prepare the rice noodles in boiling salted water according to package instructions. Peel the garlic cloves and cut into fine cubes.
  5. Place a pan over medium heat with some olive oil, once warm add the crushed garlic and cook until the garlic begins to caramelize, 1-2 minutes. Stir in the coconut milk and cook for 3-5 minutes. Remove from the heat and toss in the noodles. Mix well till evenly coated.
  6. Divide the noodles among bowls and top with chicken and roasted eggplant.

Preparing In The Kitchen
  1. Preheat oven to 180° C and prepare a baking sheet with parchment paper.
  2. In a bowl, mix the chicken with 3 tablespoon sesame oil, turmeric, ginger powder, paprika, salt and pepper to taste. Mix all well to combine. Coat your hands with a bit of oil and roll the meat into tablespoon-size balls placing them on one side of the prepared baking sheet.
  3. Wash the eggplant, pat dry and cut in 5 cm pieces. In a medium bowl, mix the eggplant with 2 tablespoon sesame oil, soy sauce, honey and miso and toss to coat. Season with salt and pepper. Spread the eggplant pieces on the other side of the baking sheet and transfer to the oven to bake for 20 minutes, until the meatballs are crisp and cooked through and the eggplants are caramelized.
  4. Meanwhile, prepare the rice noodles in boiling salted water according to package instructions. Peel the garlic cloves and cut into fine cubes.
  5. Place a pan over medium heat with some olive oil, once warm add the crushed garlic and cook until the garlic begins to caramelize, 1-2 minutes. Stir in the coconut milk and cook for 3-5 minutes. Remove from the heat and toss in the noodles. Mix well till evenly coated.
  6. Divide the noodles among bowls and top with chicken and roasted eggplant.

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