Roasted Aubergine Noodles
with Garlicky Greens and Crushed Peanuts
- Peanut
- Egg
- Cereals containing gluten
- Soya
- Sulphites
- May contain traces of allergens
- Celery
- Nuts
Our Roasted Aubergine Noodles are a delicious veggie option that make it easy to eat more veg in your diet and try something new!
Ingredients
1
Aubergine
(May contain traces of: Celery)
1
Garlic Clove
1
Ginger
1
Coriander
2
Spring Onion
½
Red Chilli
25
Salted Peanuts
(Contains: Peanut May contain traces of: Nuts)
2
Egg Noodle Nest
(Contains: Egg, Cereals containing gluten)
150
Sliced Spring Greens
25
Soy Sauce
(Contains: Cereals containing gluten, Soya)
50
Ketjap Manis
(Contains: Soya)
15
Cider Vinegar
(Contains: Sulphites)
Utensils
Instructions
Preheat your oven to 220°C and bring a large saucepan of water to the boil on high heat with 1/4 tsp salt for the noodles. Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into roughly 1cm pieces. Pop the aubergine on a baking tray. Drizzle with oil, season with salt and pepper then toss to coat. When the oven is hot, roast on the top shelf until the aubergine is soft and golden, 15-20 mins. Once cooked, remove from the oven and set aside.
Meanwhile, peel and grate the garlic (or use a garlic press). Peel and grate the ginger. Roughly chop the coriander (stalks and all). Trim and thinly slice the spring onion. Halve the chilli lengthways, deseed then finely chop. Roughly chop the peanuts.
Add the noodles to your pan of boiling water and cook until tender, 4 mins. Once cooked, drain in a colander. TIP: Run the noodles under cold water to stop them from cooking further and sticking together.
Heat a drizzle of oil in a frying pan or a wok on medium-high heat. Once the oil is hot, add the spring greens with a splash of water. Stir fry until starting to soften, 3-4 mins. Add the ginger, garlic and spring onions to the greens and stir-fry together for another 2 mins.
Once the aubergine is cooked, add to the pan with the greens. Add the soy sauce, ketjap manis and cider vinegar. Stir together, then remove from the heat. Add the cold noodles to the frying pan. Pop back on medium-high heat and stir-fry until the noodles are piping hot and everything is combined. Taste and season if needed.
Serve the noodles in bowls and top with as much coriander, chilli and crushed peanuts as you’d like.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the dish's tasty combination of flavours, though some found it a bit too salty or spicy.
- Ease of prep: Quick and simple to prepare, with roasting the aubergine being the main hands-on step.
- Suggestions: Consider adding tofu or other protein for a more filling meal; reduce soy sauce for less saltiness.
- Portions: Some found the dish quite filling, while others wished for larger portions or more vegetables.
- Texture: Roasting aubergine in small chunks can make the skin tough; consider larger pieces or different cooking methods.
