Roasted Aubergine Noodle Salad

Even self-proclaimed aubergine haters end up loving this noodle salad! With just a few simple ingredients and no hassle, it’s a regular on our weeknight menu rotation. It’s also easy to fancy up for dinner guests with just some toasted nuts, stir-fried chicken or beef.

Serves 4


  • Lucy’s Authentic Asian Dressing
  • 250g soba or udon noodles
  • 1 large aubergine, cut into 1” chunks
  • 1-2 tbsp olive oil
  • 1-2 tbsp soya sauce
  • small bunch of spring onions, thinly sliced
  • 1 red chilli, finely chopped
  • handful of fresh coriander, roughly chopped


  1. Preheat the oven to 180°C.
  2. In a large bowl, toss the chopped aubergine with the olive oil and soya sauce. Pour into a roasting tin and cook for approx. 20-25 minutes, flipping halfway through cook time.
  3. Meanwhile, cook the noodles according to packet instructions. Drain and rinse.
  4. Add the cooked noodles, aubergine, spring onions, chilli and half the coriander to a large bowl. Pour over a generous amount of Lucy’s Authentic Asian Dressing and toss well.
  5. Finally, sprinkle with the remaining chopped coriander.
  6. Enjoy!