This is a delicious fusion of Italian and Japanese ingredients, providing a nutrient- and energy-packed meal. As well as containing a host of vitamins and minerals, aubergines also contain important phytonutrients, many of which have antioxidant activity.
These neutralise free radicals and slow the ageing process. They are also high in fibre, which keeps you full. Buckwheat noodles are free from fat and cholesterol and are a good source of nutrients such as manganese, protein, complex carbohydrates and thiamin.
Buckwheat does not contain gluten so is ideal for gluten-free diets. Tomatoes make a delicious base for the sauce and contain great amounts of vitamins A, C, K, folate and potassium. They also provide thiamin, niacin, vitamin B6, magnesium, phosphorus and copper, all of which are necessary for good health.
- Heat a wok (or pan) over a high heat and add the rapeseed oil.
- Give the oil a swirl, then add the garlic and cook for 30 seconds, then reduce the heat to medium, tip in the tomatoes and aubergine and cook on a low heat for 10–12 minutes until softened.
- Meanwhile, cook the soba noodles.
- Bring the water to the boil in a pan and add the noodles.
- Cook for 3 minutes, then drain, refresh in cold water and drain again.
- Add the sesame oil to the noodles to stop them from sticking together.
- Add the noodles to the wok and toss with the vegetables.
- Season with the soy sauce or tamari, the chilli flakes, black pepper and basil leaves, sprinkle on some pine nuts for a nutty taste and serve.
Extract from Eat Clean: Wok Yourself to Health by Ching-He Huang (Harper Thorsons, £9)