Roasted Aubergine Noodles

Name: Roasted Aubergine Noodles with Garlicky Greens and Crushed Peanuts
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 1 Aubergine; 1 Garlic Clove**; 1 Ginger; 1 Coriander; 2 Spring Onion; ½ Red Chilli; 25 Salted Peanuts; 2 Egg Noodle Nest; 150 Sliced Spring Greens; 25 Soy Sauce; 50 Ketjap Manis; 15 Cider Vinegar

with Garlicky Greens and Crushed Peanuts

Mimi MorleyPublished on October 04, 2021

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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:

Veggie

•Under 600 calories

Allergens:

Peanut

•Egg

•Cereals containing gluten

•Soya

•Sulphites

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.

Total30 minutes

Active 25 minutes

DifficultyMedium

Ingredients

serving amount

Aubergine

(May contain traces of: Celery)

Garlic Clove**

Ginger

Coriander

Spring Onion

Red Chilli

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts)

Egg Noodle Nest

(Contains: Egg, Cereals containing gluten)

150

Sliced Spring Greens

Soy Sauce

(Contains: Cereals containing gluten, Soya)

Ketjap Manis

(Contains: Soya)

Cider Vinegar

(Contains: Sulphites)

Nutritional information

Energy (kcal)473 kcal

Energy (kJ)1979 kJ

Fat8.6 g

of which saturates1.5 g

Carbohydrate76.4 g

of which sugars25.2 g

Protein20.1 g

Salt5.2 g

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

Utensils

•Chopping Board

•Baking Tray

•Medium Saucepan

•Knife

•Garlic Press

•Sieve

•Grill Pan

•Bowl

Cooking Instructions and Tips

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.