Chicken and Roasted Aubergine Noodles

Name: Chicken and Roasted Aubergine Noodles with Tahini Miso Sauce
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 Aubergine; 1 Garlic Clove**; 1 Coriander; ½ Red Chilli; 260 Diced Chicken Breast; 15 Honey; 15 Miso Paste; 30 Tahini; 25 Soy Sauce; 2 Egg Noodle Nest; 80 Water for the Sauce

with Tahini Miso Sauce

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Tags:

Under 600 calories

Allergens:

Soja

•Sesamzaad

•Gluten

•Egg

The quantities provided above are averages only.

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 war 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.

Total30 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

Aubergine

(May contain traces of: Sellerie)

Garlic Clove**

Coriander

Red Chilli

260

Diced Chicken Breast

Honey

Miso Paste

(Contains: Soja)

Tahini

(Contains: Sesamzaad)

Soy Sauce

(Contains: Gluten, Soja)

Egg Noodle Nest

(Contains: Egg, Gluten)

Not included in your delivery

Water for the Sauce

Nutritional information

Energy (kcal)419 kcal

Energy (kJ)1754 kJ

Fat13 g

of which saturates2 g

Carbohydrate32 g

of which sugars13 g

Protein44 g

Salt2.6 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Baking Tray

•Garlic Press

•Medium Saucepan

•Knife

•Spoon

•Grill Pan

•Fork

•Sieve

•Medium Bowl

•Measuring Cups

•Bowl

Instructions

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.