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These Chilli Peanut Noodles are insane. So quick to prepare full of goodness…

Chilli Peanut Noodles


This is a quick and really flavourful noodle dish – the aubergine is cooked in a peanut sauce with the mushrooms to give it a softer, more meaty texture. Serve with your herb of choice and a sprinkle of toasted sesame seeds.

Serves 2

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Ingredients
 

  • 300 g noodles whole wheat
  • 1 whole aubergine large
  • 200 g mushrooms
  • 1 whole carrot
  • 5 tbsp soy
  • 4 tbsp maple syrup
  • 3 tbsp apple cider vinegar
  • 4 tbsp peanut butter
  • 1/2 tsp chilli powder
  • 50 g baby spinach

Instructions
 

  • Cook the noodles in a pan of boiling water as per the instructions on the back of the packet, then drain and rinse.
  • Chop the aubergine and mushrooms into small bite-size pieces and grate the carrot. Put a large wide-bottomed pan on a high heat and leave to heat up. Add 2 tablespoons of olive oil and leave to heat up. Once hot, add the aubergine and mushrooms and cook for 8 minutes, stirring regularly. If they start to stick, add 2 tablespoons of water and, using your wooden spoon, ‘deglaze’ any caramelization from the bottom of the pan and incorporate.
  • Put the tamari, maple syrup, vinegar, peanut butter and chilli powder into a jug along with 6 tablespoons of water and 1⁄2 teaspoon of black pepper and mix until smooth. Reduce the heat to medium, then add half the sauce to the pan of aubergines and mushrooms and cook for further 4 minutes, stirring regularly.
  • Add the noodles, baby spinach, grated carrot and the remaining sauce to the pan and stir using a circular motion to mix and incorporate everything.Cook for 2 minutes.
  • Remove from the heat and adjust the seasoning to your liking. Add more chilli if you like it hot, and enjoy!

Nutrition

Calories: 1217kcalCarbohydrates: 151gProtein: 31gFat: 56gSaturated Fat: 9gPolyunsaturated Fat: 26gMonounsaturated Fat: 17gTrans Fat: 0.3gSodium: 184mgPotassium: 1091mgFiber: 8gSugar: 34gVitamin A: 2576IUVitamin C: 9mgCalcium: 122mgIron: 4mg

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  P r i n t   R e c i p e

The goodness behind our Chilli Peanut Noodles…

Aubergines are high in fibre and water, and low in calories. Most people don’t get their recommended daily intake of fibre, in fact

of the recommended 30g a day most people are only eating 18g. Fibre traditionally was just associated with being beneficial for

digestion, but in the recent decades it has also been found to be a prebiotic, which is the food that the bacteria in our

microbiome feed upon and that encourages more of the beneficial microbes to grow as opposed to the less beneficial ones.

Differently, mushrooms are a good source of essential B vitamins and other immune-supporting nutrients such as selenium.

White button mushrooms can be one of the few plant food sources of vitamin D, which is important for calcium absorption,

immune function, heart health and protecting bone health. They have also been linked to helping improve cardiovascular function, and even help protect against cancer.

80g of mushrooms, 14 baby button mushrooms, 4 large closed cup mushrooms or1 large flat mushroom is considered to be one of your 5-a-day.

If y.

Dave & Steve x

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