Christmas is more than in just over a month, the christmas market has already took place, the city is illuminated to its most beautiful garlands yes, but outside it’s still 20° !!! Bah me with these temperatures, I don’t feel too the spirit of christmas (ok, yet I am in full preparation of a record christmas for you !) and I still want to enjoy the fall season, this autumn mild and sunny. Then on the market stalls, I bought the last eggplant for me to wok-fried soba noodles with pan-fried, just because it is what I want to do at this time !

The eggplant needs to acidity and in this dish it is the lime that comes to him to bring his key with strips of red onion raw… and how you say things simply…well, just that this small dish of soba noodles stir-fried is a killer !!!

Soba noodles sautéed with eggplant {vegan}

For 4 people Save Print Ingredients

  • 1 package of soba noodles
  • 2 eggplants
  • 2 cloves of garlic
  • 1/2 red onion
  • The juice and the zest of a lime
  • 4 tablespoons of rice vinegar
  • 2 tablespoons of sugar
  • 1 teaspoon of salt
  • 1 drizzle of sesame oil
  • 20 g of sesame seeds
  • 200 g tofu, smoked (optional)
  • 1 drizzle of vegetable oil neutral



  • Mix together the rice vinegar, sugar and salt, mix until everything is dissolved. Then add the pressed garlic cloves, the juice and rind of lemon and then book.
  • Cut the eggplant into cubes, heat a drizzle of oil in a wok and then fry the eggplants. Cook for 10 minutes over medium heat, stirring often.
  • During this time cook the soba noodles in salted boiling water for the time indicated on the package. Rinse in cold water then drain.
  • Add the tofu, smoked, cut into cubes the aubergines and sauté for 5 minutes.
  • Finally, add the noodles, seasoning, sesame seeds and red onion finely sliced.
  • Stir well and serve immediately.


Good wok !

Written by Doc

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