Honey Lime Glazed Aubergine Udon
with Spring Onion and Peanut Crumb
- Peanut
- Soya
- Wheat
- Cereals containing gluten
- May contain traces of allergens
- Celery
- Nuts
- Pistachio nuts
- Pecan Nuts
- Almonds
- Cashew nuts
- Macadamia Nuts
- Sesame
- Hazelnuts
- Walnuts
- Brazil nuts
Topped with sticky honey glazed aubergine pieces, these delicious udon noodles are flavoured with a char siu inspired sauce. Char siu refers to a Cantonese inspired barbecue dish typically made with pork, though the versatile flavours of white miso, plum, orange, Five Spice and soy sauce used for the marinade pair well with almost any meat or protein.
Ingredients
1 unit(s)
Aubergine
(Contains: May contain traces of allergens, Celery)
1 unit(s)
Sweet Potato
1 unit(s)
Garlic Clove
1 unit(s)
Pak Choi
1 unit(s)
Spring Onion
25 grams
Salted Peanuts
(Contains: Peanut, May contain traces of allergens, Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)
1 unit(s)
Lime
80 grams
Young Pea Pods
90 grams
Hoisin Sauce
(Contains: Soya)
10 milliliter(s)
Soy Sauce
(Contains: Soya, Wheat, Cereals containing gluten)
220 grams
Udon Noodles
(Contains: Wheat, Cereals containing gluten)
Not included in your delivery
50 milliliter(s)
Water for the Sauce
1 tbsp
Honey
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the aubergine, then cut into roughly 2cm pieces.
Chop the sweet potatoes into 2cm chunks (no need to peel).
Pop the aubergine and sweet potato onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast the veg on the top shelf until soft and golden, 25-35 mins.
Turn halfway through.
In the meantime, peel and grate the garlic (or use a garlic press).
Trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle.
Trim and thinly slice the spring onion. Crush the peanuts in the unopened sachet using a rolling pin. Cut the lime into wedges.
Heat a drizzle of oil in a large frying pan on high heat.
When hot, add the pak choi and young pea pods and stir-fry until just soft, 3-4 mins.
Then turn down the heat, add the garlic and fry for 1 min more.
Stir through the hoisin sauce, soy sauce and water for the sauce (see pantry for amount). Bring up to a boil, then lower to a simmer. Cook until thickened slightly, 2-3 mins.
Add the udon noodles and a good squeeze of lime juice to the pan. Toss to coat, using a fork to gently separate the noodles. Simmer until piping hot, 1-2 mins.
Once your veg has finished roasting, remove from the oven and drizzle over the honey (see pantry for amount) and a squeeze of lime.
Toss to fully coat the veg in the honey.
Share your noodles between your serving bowls and top with your honey lime glazed veg.
Sprinkle over the crushed peanuts and spring onion. Serve with any remaining lime wedges for squeezing over.
Enjoy!
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