Ingredients
- aubergines 2 medium
- vegetables or groundnut oil
- dried medium egg noodles 100g
- sesame oil
- spring onions 2, shredded
- coriander a handful, chopped
SWEET SOY SAUCE
- soy sauce 3 tbsp
- brown sugar 1 tbsp
- red chilli 1, finely chopped plus extra to serve if you like
- garlic 1 clove, crushed
- ginger walnut-sized piece, finely grated
- rice vinegar 2 tbsp
Method
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Step 1
Mix all the sauce ingredients together and leave to sit while you cook the aubergine.
-
Step 2
Cut the aubergines into thick batons. Put in a bowl and toss with 1 tbsp oil and a good sprinkling of salt.
-
Step 3
Heat a large non-stick frying pan. Add the aubergine and dry fry on a medium/low heat until golden and completely tender and cooked through. Don’t be tempted to add any extra oil as this will make the finished dish too greasy.
-
Step 4
Cook the noodles following the packet instructions. Drain and toss with a few drops of sesame oil then divide between two shallow bowls. Add the sweet soy mix to the aubergine pan and let it bubble up for a couple of minutes.
-
Step 5
Spoon the aubergine and sauce over the noodles then finish with a sprinkle of spring onion, coriander and extra chilli if you like.
Nutritional Information
- Kcals 404
- Fat 10g
- Saturates 1.2g
- Carbs 59.3g
- Sugars 23.8g
- Fibre 15.1g
- Protein 11.8g
- Salt 3.9g
