Sticky Aubergine, Hoisin and Peanut Noodles
with Veggie Fish Sauce, Lime and Coriander
- Peanut
- Soya
- Wheat
- Cereals containing gluten
- Egg
- May contain traces of allergens
- Celery
- Nuts
- Pistachio nuts
- Pecan Nuts
- Almonds
- Cashew nuts
- Macadamia Nuts
- Sesame
- Hazelnuts
- Walnuts
- Brazil nuts
Fragrant, tart and sticky, these veg-packed noodles are perfect to spice up a midweek meal. Hoisin contains Chinese Five Spice, rice vinegar and red miso which gives it its delicious sweet-umami flavour.
Ingredients
2 unit(s)
Aubergine
(May be present: Celery)
1 unit(s)
Bell Pepper
80 grams
Green Beans
1 bunch(es)
Coriander
3 unit(s)
Garlic Clove
½ unit(s)
Lime
40 grams
Salted Peanuts
(Contains: Peanut May be present: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)
30 grams
Hoisin Sauce
(Contains: Soya)
5 grams
Vegan Fish Sauce
20 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
125 grams
Egg Noodle Nest
(Contains: Wheat, Cereals containing gluten, Egg)
Not included in your delivery
1 tbsp
Honey
50 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim and halve the aubergine lengthways, then cut each half into 2cm wedges.
Pop the aubergine onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast the aubergine on the top shelf until soft and golden, 25-30 mins. Turn halfway through.
Meanwhile, boil a full kettle.
Halve the bell pepper and discard the core and seeds. Slice into thin strips. Trim the green beans, then cut into thirds.
Roughly chop the coriander (stalks and all). Peel and grate the garlic (or use a garlic press). Halve the lime.
Crush the peanuts in the unopened sachet using a rolling pin.
Put the hoisin sauce, vegan fish sauce and soy sauce in a medium bowl. Add the honey and water (see pantry for both) and mix.
Pour the boiled water into a medium saucepan with ½ tsp salt and bring to the boil.
Add the noodles and cook until tender, 4 mins. Once cooked, drain in a sieve and run under cold water to stop them sticking together.
While the noodles cook, heat a drizzle of oil in a large frying pan on high heat.
Once hot, add the sliced pepper and fry until charred, 4-5 mins. Continue to stir while it cooks.
Add the green beans, season with salt and pepper and stir-fry with the pepper until softened, 3-5 mins.
Stir in the garlic and cook for 1 min.
Once roasted, add the aubergine to the pepper pan and stir together.
Pour the sauce into the veg and add the drained noodles. Bring to the boil and toss to coat the noodles in the sauce.
Remove from the heat. Add half the coriander and half the peanuts, squeeze in some lime juice and toss to combine.
Add a splash of water if the sauce needs loosening up a bit.
Divide the noodles between bowls.
Top with the remaining coriander and peanuts.
Serve with any remaining lime cut into wedges for squeezing over.
