HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconRoasted Aubergine Noodles
Roasted Aubergine Noodles

Roasted Aubergine Noodles

with Garlicky Greens and Crushed Peanuts

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Our Roasted Aubergine Noodles are a delicious veggie option that make it easy to eat more veg in your diet and try something new!

Tags:VeggieUnder 600 calories
Allergens:PeanutEggCereals containing glutenSoyaSulphites

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 Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 unit(s)

Garlic Clove

1 unit(s)


1 bunch(es)


2 unit(s)

Spring Onion

½ unit(s)

Red Chilli

25 grams

Salted Peanuts


2 pack(s)

Egg Noodle Nest

(ContainsEgg, Cereals containing gluten)

150 grams

Sliced Spring Greens

25 milliliter(s)

Soy Sauce

(ContainsCereals containing gluten, Soya)

2 sachet

Ketjap Manis


1 sachet

Cider Vinegar

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1307 kJ
Energy (kcal)312 kcal
Fat8.0 g
of which saturates1.0 g
Carbohydrate44 g
of which sugars23.0 g
Protein13 g
Salt4.0 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
Frying Pan
Instructionsarrow up iconarrow up icon
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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.