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

Roasted Aubergine Teriyaki Noodles

with Garlic Chinese Leaf, Green Beans and Peanuts

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This Roasted Aubergine Teriyaki Noodles is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:Under 650 caloriesVeggie
Allergens:PeanutEggCereals containing glutenSoya

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)


80 grams

Green Beans

1 unit(s)

Garlic Clove

1 bunch(es)


½ unit(s)

Red Chilli

25 grams

Salted Peanuts


2 pack(s)

Egg Noodle Nest

(ContainsEgg, Cereals containing gluten)

120 grams

Chopped Chinese Leaf

2 sachet

Ginger Puree

150 grams

Teriyaki Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2164 kJ
Energy (kcal)517 kcal
Fat8.3 g
of which saturates1.5 g
Carbohydrate87.3 g
of which sugars33.5 g
Protein18.4 g
Salt5.72 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Garlic Press
Frying Pan
Instructionsarrow up iconarrow up icon
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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).