Green tea noodles with aubergine, mange tout & a pinch of cardamom

A short and easy one from me today – but it includes a well worth-mentioning taste note. Adding a pinch of cardamom to an easy Japanese-style veggie noodle dish is definitely a winner. The fragrance it brings pairs well with a sesame, lemon, mirin and vinegar-based dressing. There were big thumbs up in this house. Give it a go and see what you think!


You will need:

For the noodles
150g green tea soba noodles
200g mange tout
Handful cashew nuts
1 tbspn black sesame seeds
3 cardamom pods, outer shells removed & seeds ground
1 tbspn mirin
1 tbspn rice wine vinegar
1.5 tbspn sesame oil
Juice of 1/2 lemon
pinch of salt

For the aubergine
3 medium aubergines, diced
2 tbspn flavourless oil (groundnut etc)
1 tspn dark soy sauce
2 tbspn sesame oil
2 tbspn rice wine vinegar
1 tbspn mirin
1 tspn sugar
2-3 tbspn water
1 red chilli, finely chopped
3 spring onions, finely chopped
3 garlic cloves, crushed
1 tbspn white sesame seeds
Pinch of salt (if needed)


1 – Put a large pot of water on to boil and add the noodles once bubbling. Cook according to packet instructions (4-5 mins for my brand), adding the mange tout in the last 3 minutes of cooking. Drain and refresh under cold water.
2 – Meanwhile mix together the soy sauce, sesame oil, rice wine vinegar, mirin and sugar for the noodles. Heat the flavourless oil in a wok or frying pan and add the aubergine. Fry briefly to colour slightly before tipping in 2/3 of the soy sauce/sesame oil mix. Turn the heat down a little and leave the aubergine to bubble and soak up the juices – add a little water as the liquid absorbs. Leave to cook gently for around 5-7 minutes, until the aubergine ‘gives’, softens and browns.
3 – Make the noodle dressing by mixing together the cardamom, lemon juice, sesame oil, vinegar, mirin and salt. Toss the noodles and mange tout together with the dressing, the sesame seeds and the cashew nuts.
4 – Add the chilli, spring onion and garlic to the aubergine, along with the remaining soy sauce/sesame oil mix. Cook for another 5-7 minutes or so until the aubergine is cooked through and the garlic and onion are no longer raw, adding a little splash of water if necessary. Leave to cool once cooked.
5 – Sprinkle the white sesame seeds over the cooled aubergine and gently pull through the noodle mix – don’t over mix or it won’t look so pretty! Serve.



12 thoughts on “Green tea noodles with aubergine, mange tout & a pinch of cardamom

    1. Thanks! I love it in savoury food but don’t think I’ve ever tried it in anything sweet, but then I don’t really eat a great deal of cakes / cookies. I’ve heard it’s good in rice pudding!

  1. Just beautiful… the styling and the light in the top two photos is gorgeous Becky! I need to find some green tea soba noodles, they sound amazing (and now you’ve got me thinking about using matcha powder in my next batch of pasta… hm). The aubergine seasoning sounds wonderful. I’m craving chilli at the moment, all these pub meals are distinctly lacking vegetables and seasoning… ah, I miss my kitchen!! xx

    1. Oh poor you, yes pubs can be a little bit samey, and it’s so hit and miss ! Hope you manage to find some spice and flavour soon! Ha, glad you like the light – I was snapping away quickly as the sun was nearly down, it’s getting dark so quickly now. I always hate relinquishing the summer evenings. Matcha powder pasta! What an idea! I’ll look out for that on your blog :-) xx

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