Crispy Gochujang Aubergine Buckwheat Noodle Bowls with sesame pear yogurt

Crispy Gochujang Aubergine Buckwheat Noodle Bowls with Sesame Pear Yogurt 🍆🍐 This bowl is all about contrast: sticky roasted aubergine with gochujang heat, nutty buckwheat noodles, cool cucumber and a creamy sesame-pear yogurt that makes the spice feel rounded rather than sharp. It is colourful, filling and easy to prep in parts. Yield: 3-4 servings Time: about 45 minutes Ingredients For the crispy gochujang aubergine: - 2 medium aubergines, about 650 g, cut into chunky 3 cm pieces - 2 tbsp neutral oil - 1/2 tsp fine sea salt - Black pepper - 2 tbsp gochujang paste - 1 tbsp soy sauce or tamari - 1 tbsp honey or maple syrup - 1 tbsp lime juice - 1 tsp toasted sesame oil - 1 small garlic clove, finely grated - 1 tsp finely grated ginger For the buckwheat noodles: - 250 g dried buckwheat noodles or soba - 1 tbsp toasted sesame oil - 1 tbsp lime juice - 2 tsp soy sauce or tamari - 2 spring onions, thinly sliced - 1 tbsp toasted sesame seeds For the sesame pear yogurt: - 240 g Greek yogurt or labneh - 1 small ripe pear, coarsely grated - 1 tbsp tahini or finely ground toasted sesame - 1 tbsp lime juice - 1 tsp honey or maple syrup - Pinch of salt To serve: - 1/2 cucumber, shaved into ribbons or cut into matchsticks - Extra sliced spring onion - Extra toasted sesame seeds - Lime wedges - Chilli oil, optional - Mint, coriander or shiso leaves, optional Method 1. Heat the oven to 220 C / 425 F. Line a large tray with baking paper. Cut the aubergines into chunky pieces so they can brown outside while staying soft in the middle. 2. Start the aubergine. Toss the pieces with neutral oil, salt and black pepper. Spread them out with space between the pieces. Roast for 22-26 minutes, turning once, until the edges are browned and the centres are tender. 3. Make the glaze. Stir gochujang, soy sauce, honey, lime juice, sesame oil, garlic and ginger in a small bowl. Spoon it over the hot aubergine and turn gently to coat. Return to the oven for 7-10 minutes until the glaze looks glossy, sticky and lightly caramelised. Do not let it burn. 4. Cook the noodles. Boil the buckwheat noodles according to the packet, then drain and rinse briefly under cool water so they do not clump. Toss with sesame oil, lime juice, soy sauce, spring onions and sesame seeds. Taste and add a little extra lime if the noodles need brightness. 5. Make the yogurt. Stir Greek yogurt or labneh with grated pear, tahini or ground sesame, lime juice, honey and salt. Keep it thick and cold. If the pear is very juicy, add it gradually so the yogurt stays spoonable rather than watery. 6. Build the bowls. Divide the noodles between shallow bowls. Add the sticky gochujang aubergine, cucumber ribbons and generous spoonfuls of sesame pear yogurt. 7. Finish and serve. Scatter with spring onion, sesame seeds and herbs if using. Add lime wedges and a small drizzle of chilli oil for extra heat. Serve while the aubergine is warm and the yogurt is cool. ✨ Serving and storage tips The aubergine is best warm, but it keeps well for 2 days in the fridge. Store noodles, aubergine and yogurt separately. Loosen cold noodles with a tiny splash of lime juice or water before serving. For extra protein, add edamame, crispy tofu or a soft egg. Save this one for a spicy, creamy noodle bowl that still feels fresh and weeknight-friendly. 🍜