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Roasted 5 Spice Aubergine

Roasted 5 Spice Aubergine

with Szechuan Udon Noodles and Toasted Sesame Seeds

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Tags:SpicyPlant-based
Allergens:SesameGlutenSoya

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time35 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Aubergine

½ unit(s)

Chinese Five Spice

1 unit(s)

Onion

1 unit(s)

Carrot

1 pack(s)

Mangetout

1 unit(s)

Spring Onion

1 unit(s)

Garlic Clove

1 unit(s)

Sesame Seeds

(ContainsSesame)

2 pack(s)

Udon Noodles

(ContainsGluten)

2 sachet

Szechuan Paste

(ContainsSoya)

1 sachet

Soy Sauce

(ContainsGluten, Soya)

Not included in your delivery

50 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1795 kJ
Energy (kcal)429 kcal
Fat5.0 g
of which saturates1.0 g
Carbohydrate78 g
of which sugars23.0 g
Protein16 g
Salt3.53 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Knife
Garlic Press
Sautépan or large frying pan
Small Bowl
Frying Pan
Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Trim the aubergine then halve lengthways. Chop each half into four long strips then halve widthways. Pop the aubergine pieces onto a large baking tray. Drizzle with oil, sprinkle over the Chinese 5 spice and season with salt and pepper. Toss to coat, then arrange in a single layer. Roast the aubergine on the top shelf until golden brown and soft, 25-30 mins, turning halfway through.

2

Halve, peel and thinly slice the onion. Trim the carrot and thinly slice into rounds. Halve the mangetout lengthways. Trim the spring onion and thinly slice. Peel and grate the garlic (or use a garlic press).

3

Heat a large frying pan over medium-high heat (no oil!) Once hot, add the sesame seeds and cook, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch them like a hawk as they can burn easily. Once toasted, transfer to a small bowl and pop your pan back on medium high heat.

4

Add a drizzle of oil to your frying pan and add the onion and carrot. Season with salt and pepper and stir fry until they are both nicely softened and golden, 6-7 mins. Stir in the garlic and and mangetout, stir and cook for 1-2 minutes. Gently separate the noodles and add them to the pan as well.

5

Add the szechuan paste and water (see ingredients for amount), bring to the boil and simmer until the mixture is piping hot and the sauce coats the veg and noodles, 1-2 mins. Add the sesame seeds and stir to combine. Taste and add salt and pepper if you feel it needs it.

6

Serve the noodles in bowls ,top with the roasted aubergine and spring onion sprinkled on top and enjoy!