Chilli Garlic Aubergine Noodles
with teriyaki veg and crunchy peanuts
The wonderful thing about these garlic noodles is that you can customise them to suit your individual taste. If you're a fan of heat, add plenty of chilli flakes for extra bite. If you like things on the milder side, simply be more reserved with your chilli flake shake!
Tags:
Under 650 calories
•Discovery
•Veggie
•Optional Spice
•Climate Conscious
Allergens:
Peanut
•Egg
•Wheat
•Soya
Total Time25 minutes
Cooking Time30 minutes
DifficultyEasy
Ingredients
Serving amount
20 grams
Peanuts
(Contains Peanut May be present Nuts, Sesame, Cereals containing gluten)
150 grams
Egg Noodles
(Contains Egg, Wheat)
1 sachet(s)
Teriyaki Sauce
(Contains Soya, Wheat)
1 unit(s)
Lemon
2 unit(s)
Garlic
1 sachet(s)
Dried Chilli Flakes
1 unit(s)
Pak Choi
1 unit(s)
Aubergine
1 unit(s)
Bell Pepper
1 sachet(s)
Miso Paste
(Contains Soya, Wheat)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)2411 kJ
Energy (kcal)576 kcal
Fat12.9 g
of which saturates1.5 g
Carbohydrate94.7 g
of which sugars27.2 g
Dietary Fiber1.3 g
Protein24.1 g
Cholesterol0 mg
Salt8.71 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Zester
•Sieve
•Grater
•Baking Sheet with Baking Paper
Instructions
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Boil a pot of salted water for the noodles.
- Trim and chop the aubergine into 2cm chunks.
- Toss with a drizzle of oil, salt and pepper on a lined baking tray.
- Roast on the top shelf of the oven for 20-25 mins.
2
- When the water is boiling, add the noodles.
- Cook until softened, 4-6 mins.
- Drain in a sieve and return to the pot, off the heat.
- Drizzle with oil and toss to prevent sticking.
3
- Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips.
- Zest and quarter the lemon.
- Peel and grate the garlic (or use a garlic press).
- Trim the pak choi then quarter widthways.
4
- Place a pan over medium-high heat (without oil).
- Once the pan is hot, fry the pepper and pak choi until starting to soften, 4-5 mins.
- Add the chilli flakes (use less if you don't like spice), lemon zest and garlic.
- Fry until fragrant, 30 secs.
5
- Add 100ml water, the juice of two lemon wedges (double both for 4p), teriyaki sauce and miso paste to the pan.
- Stir together and bring to the boil.
- Add another splash of water to loosen the sauce if needed. Season to taste with salt and pepper.
- Toss the noodles in the sauce until coated and warmed through, 1-2 mins.
TIP: The miso is quite salty so make sure to taste before seasoning your sauce!
6
- Divide the noodles between bowls.
- Top with the tender roasted aubergine.
- Scatter over the peanuts.
- Serve remaining lemon wedges alongside for squeezing over.
