Chicken and Roasted Aubergine Noodles
with Tahini Miso Sauce
.
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.
Ingredients
1
Aubergine
(May contain Celery)
1
Garlic Clove
1
Coriander
½
Red Chilli
260
Diced Chicken Breast
15
Honey
15
Miso Paste
(Contains Soya)
30
Tahini
(Contains Sesame)
25
Soy Sauce
(Contains Cereals containing gluten, Soya)
2
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
Not included in your delivery
80
Water for the Sauce
Nutritional information
Utensils
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.
Divide the food between your bowls. Sprinkle over the remaining coriander and add another pinch of chilli. Dig in.
