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.
Takes
Serves 2
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