Chilli Garlic Aubergine Noodles
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Chilli Garlic Aubergine Noodles

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:
Calorie Smart
Discovery
Veggie
Optional Spice
Climate Conscious
Quick Prep
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)

Lime

2 unit(s)

Garlic

1 sachet(s)

Dried Chilli Flakes

1 unit(s)

Pak Choi

1 unit(s)

Aubergine

1 unit(s)

Bell Pepper

2 sachet(s)

Soy Sauce

(Contains Soya, Wheat)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

sideBannerName

Nutrition Values

Energy (kJ)2129 kJ
Energy (kcal)509 kcal
Fat11.2 g
of which saturates1.2 g
Carbohydrate84.4 g
of which sugars20.5 g
Dietary Fiber0 g
Protein20.5 g
Cholesterol0 mg
Salt6.38 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

Roast the Aubergine
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, half the soy sauce and pepper on a lined baking tray.
  • Roast on the top shelf of the oven for 20-25 mins.
Cook the Noodles
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.
Get Prepped
3
  • Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips.
  • Zest and quarter the lime.
  • Peel and grate the garlic (or use a garlic press).
  • Trim the pak choi then quarter widthways.
Soften the Veg
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), lime zest and garlic.
  • Fry until fragrant, 30 secs.
Add the Teriyaki
5
  • Add 100ml water, the juice of two lime wedges (double both for 4p), teriyaki sauce and remaining soy sauce 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.
Garnish and Serve
6
  • Divide the noodles between bowls.
  • Top with the tender roasted aubergine.
  • Scatter over the peanuts.
  • Serve remaining lime wedges alongside for squeezing over.