Roasted Aubergine Teriyaki Noodles
with Garlic Chinese Leaf, Green Beans and Peanuts
This Roasted Aubergine Teriyaki Noodles is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
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.
Ingredients
1
Aubergine
(May contain Celery)
80
Green Beans
1
Garlic Clove
1
Coriander
½
Red Chilli
25
Salted Peanuts
(Contains Peanut May contain Nuts)
2
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
120
Chopped Chinese Leaf
2
Ginger Puree
150
Teriyaki Sauce
(Contains Soya)
Nutritional information
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9. Bring a large saucepan of water with 1/4 tsp salt to the boil for the noodles.
Trim the aubergine, then cut into roughly 1cm chunks. Pop onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
Then the oven is hot, roast on the top shelf until soft and golden, 15-20 mins. Turn halway through.
Meanwhile, trim the green beans and chop into thirds.
Peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all).
Halve the chilli lengthways (see ingredients for amount), deseed, then finely chop. Roughly chop the peanuts.
Set your coriander, chilli and peanuts aside for garnishing later.
When your pan of water is boiling, add the noodles and green beans and bring back to the boil. Cook until tender, 4 mins.
Once cooked, drain in a colander. TIP: Run the noodles under cold water to stop them sticking together and to keep the beans vibrant.
Heat a drizzle of oil in a large frying pan or a wok on medium-high heat.
Once the oil is hot, add the Chinese leaf and stirfry until softened, 3-4 mins.
Stir in the ginger puree and garlic, then stir-fry for 2 mins more.
Once the aubergine is cooked, add to the frying pan. Stir-fry for 1-2 mins, then pour in the teriyaki sauce and stir to coat, off the heat if necessary.
Add the cooked noodles and green beans to the pan, then stir-fry until everything is well coated and piping hot, 1-2 mins. Taste and season if needed. Add a splash of water if it's a little thick.
Share the aubergine teriyaki noodles between your bowls and top with as much coriander, chilli and peanuts as you'd like (add less chilli if you don't like heat).
Enjoy!
