HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSoy Fried Chicken & Roasted Aubergine
Soy Fried Chicken & Roasted Aubergine

Soy Fried Chicken & Roasted Aubergine

with Sesame Noodles

Family Friendly
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This warming and hearty Soy Fried Chicken and Roasted Aubergine is bursting full of flavours and makes the perfect dinner night option, from HelloFresh.

Allergens:SesameCereals containing glutenSoyaEgg

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 Time25 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 unit(s)

Garlic Clove

1 bunch(es)


½ unit(s)

Red Chilli

½ unit(s)


280 grams

Diced Chicken Breast

1 sachet

Tahini Paste


1 sachet

Soy Sauce

(ContainsCereals containing gluten, Soya)

2 unit(s)

Egg Noodle Nest

(ContainsCereals containing gluten, Egg)

1 sachet


Not included in your delivery

1 tbsp

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2276 kJ
Energy (kcal)544 kcal
Fat12.0 g
of which saturates3.0 g
Carbohydrate61 g
of which sugars14.0 g
Protein48 g
Salt2.85 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 the oven to 200°C. Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into roughly 1cm pieces, pop them on a large baking tray. Peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all). Halve the chilli lengthways, deseed then finely chop. Cut the lemon into wedges.


Season the aubergine with salt and pepper. Drizzle with oil, toss to coat, then roast on the top shelf of the oven until golden, 20-25 mins. Meanwhile, heat a splash of oil in a large frying pan over medium-high heat. Once hot, add the chicken and fry, stirring regularly, until golden all over and cooked, 12-15 mins. Meanwhile, bring a saucepan of water up to the boil with 0.5 tsp of salt in preparation for the noodles.


Mix the tahini, the water (see ingredients for amount) and half the soy sauce together in a small bowl with a fork. Add a squeeze of lemon and grind of pepper. When the aubergine has 5 mins left in the oven, add the noodles to the boiling water and cook for 4 mins. Once cooked, drain in a sieve, pop back in the pan and drizzle with a little oil to stop them from sticking together.


Once the aubergine is out of the oven, stir into the pan with the chicken. Add the garlic and a pinch of chilli. Stir and cook for 1 minute, then add the honey and remaining soy sauce. Stir to coat, then leave over medium-high heat to bubble until sticky and well reduced, 1-2 mins. Remove from the heat.


Pour the tahini dressing all over the noodles. Toss to coat, then add the noodles and half the coriander to the pan with the chicken and aubergine. Toss together to combine.


Divide the food between your bowls. Sprinkle over the remaining coriander and add another pinch of chilli. Dig in and enjoy!