HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChicken And Roasted Aubergine Noodles
Chicken and Roasted Aubergine Noodles

Chicken and Roasted Aubergine Noodles

with Tahini Miso Sauce

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Tags:Under 600 calories
Allergens:SoyaSesameCereals containing glutenEgg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 unit(s)

Garlic Clove

1 bunch(es)


½ unit(s)

Red Chilli

280 grams

Diced Chicken Breast

1 sachet


15 grams

Miso Paste


30 grams

Tahini Paste


1 sachet

Soy Sauce

(ContainsSoya, Cereals containing gluten)

2 pack(s)

Egg Noodle Nest

(ContainsCereals containing gluten, Egg)

Not included in your delivery

80 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1754 kJ
Energy (kcal)419 kcal
Fat13.0 g
of which saturates2.0 g
Carbohydrate32 g
of which sugars13.0 g
Protein44 g
Salt2.61 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Baking Tray
Frying Pan
Measuring Cups
Medium Bowl
Instructionsarrow up iconarrow up icon
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Preheat the oven to 200°C and bring a saucepan of water up to the boil with 1/2 tsp of salt in preparation for the noodles. Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into roughly 1cm pieces. Pop them on a large baking tray. Peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all). Halve the chilli lengthways, deseed then finely chop.


Season the aubergine with salt and pepper. Drizzle with oil, toss to coat, then roast on the top shelf of the oven until golden, 20-25 mins. Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the chicken and fry, stirring regularly, until golden all over and cooked through, 8-10 mins.


Pop the honey, miso, tahini, soy sauce and the water (see ingredients for amount) into a medium bowl and mix together with a fork. Season with pepper. When the aubergine has 5 mins left in the oven, add the noodles to the boiling water and cook for 4 mins. Once cooked, drain in a sieve, pop back in the pan and drizzle with a little oil to stop them from sticking together


Once the aubergine is out of the oven, stir it into the pan with the chicken. Add the garlic and a pinch of chilli (add less if you don't like too much heat). Stir and cook for 1 min, then add the sauce you just made. Stir to coat, then leave on medium-high heat to bubble for 30 secs, until slightly reduced.


Add the noodles and half the coriander to the pan with the chicken and aubergine. Toss together to combine until piping hot, then remove from the heat.


Divide the food between your bowls. Sprinkle over the remaining coriander and add another pinch of chilli. Dig in.