HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconRoasted 5 Spice Aubergine
Roasted 5 Spice Aubergine

Roasted 5 Spice Aubergine

with Szechuan Udon Noodles and Toasted Sesame Seeds

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Allergens:SesameCereals containing GlutenSoya

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 conflict 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.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


½ unit(s)

Chinese Five Spice

1 unit(s)


1 unit(s)


1 pack(s)


1 unit(s)

Spring Onion

1 unit(s)

Garlic Clove

1 unit(s)

Sesame Seeds


2 pack(s)

Udon Noodles

(ContainsCereals containing Gluten)

2 sachet

Szechuan Paste


1 sachet

Soy Sauce

(ContainsCereals containing Gluten, Soya)

Not included in your delivery

50 milliliter(s)


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
Salt3.5 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Garlic Press
Sautépan or large frying pan
Small Bowl
Frying Pan
Instructionsarrow up iconarrow up icon
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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.


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).


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.


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.


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.


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