Roasted Aubergine Noodles
with Garlicky Greens and Crushed Peanuts
Our Roasted Aubergine Noodles are a delicious veggie option that make it easy to eat more veg in your diet and try something new!
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)
1
Garlic Clove
1
Ginger
1
Coriander
2
Spring Onion
½
Red Chilli
25
Salted Peanuts
(Contains Peanut May contain Nuts)
2
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
150
Sliced Spring Greens
25
Soy Sauce
(Contains Cereals containing gluten, Soya)
50
Ketjap Manis
(Contains Soya)
15
Cider Vinegar
(Contains Sulphites)
Nutritional information
Utensils
Instructions
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.
Serve the noodles in bowls and top with as much coriander, chilli and crushed peanuts as you’d like.
