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Chicken and Roasted Aubergine Noodles
Chicken and Roasted Aubergine Noodles

Chicken and Roasted Aubergine Noodles

with Tahini Miso Sauce

Recipe Development Team
Recipe Development TeamPublished on April 14, 2021

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Tags:
Under 600 calories
Allergens:
Soya
Sesame
Cereals containing 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

1

Aubergine

(May contain traces of: 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: Soya, Cereals containing gluten)

2

Egg Noodle Nest

(Contains: Cereals containing gluten, Egg)

Not included in your delivery

80

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

Cooking Instructions and Tips

Get Prepped
1

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.

Get Cooking
2

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.

Make the Sauce
3

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

Mix it Up
4

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.

Dress the Noodles
5

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.

Dinner Time
6

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

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