Roasted 5 Spice Aubergine

Name: Roasted 5 Spice Aubergine with Szechuan Udon Noodles and Toasted Sesame Seeds
Total time: 35 min
Yield: 2
Cuisine: Asian
Ingredients: 1 Aubergine; ½ Chinese Five Spice; 1 Onion; 1 Carrot; 80 Mangetout; 1 Spring Onion; 1 Garlic Clove**; 15 Sesame Seeds; 300 Udon Noodles; 100 Szechuan Paste; 25 Soy Sauce; 50 Water

with Szechuan Udon Noodles and Toasted Sesame Seeds

Mimi MorleyPublished on December 23, 2020

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Tags:

Plant-based

•Spicy

Allergens:

Cereals containing gluten

•Soya

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.

Total35 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

Aubergine

(May contain traces of: Celery)

Chinese Five Spice

Onion

Carrot

Mangetout

Spring Onion

Garlic Clove**

Sesame Seeds

300

Udon Noodles

(Contains: Cereals containing gluten)

100

Szechuan Paste

(Contains: Soya)

Soy Sauce

(Contains: Cereals containing gluten, Soya)

Not included in your delivery

Water

Nutritional information

Energy (kcal)429 kcal

Energy (kJ)1795 kJ

Fat5 g

of which saturates1 g

Carbohydrate78 g

of which sugars23 g

Protein16 g

Salt3.5 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Baking Tray

•Knife

•Garlic Press

•Sautépan or large frying pan

•Small Bowl

•Grill Pan

•Bowl

Cooking Instructions and Tips

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.