Chilli Peanut Noodles
This is a quick and 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 wholewheat noodles
- 1 large aubergine
- 200 g mushrooms of choice
- 1 whole carrot
- 5 tbsp soy sauce
- 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 according to the instructions on the packet, then drain and rinse.
- Chop the aubergine and mushrooms into small, bite-sized pieces and grate the carrot. Heat a large, wide-bottomed pan on high and add 2 tablespoons of olive oil. 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 use a wooden spoon to deglaze any caramelisation from the bottom of the pan.
- In a jug, mix the soy sauce, maple syrup, vinegar, peanut butter, chilli powder, 6 tablespoons of water, and 1/2 teaspoon of black pepper until smooth. Reduce the heat to medium and add half of the sauce to the aubergine and mushrooms. Cook for another 4 minutes, stirring regularly.
- Add the noodles, baby spinach, grated carrot, and the remaining sauce to the pan. Stir in a circular motion to mix everything together and cook for 2 minutes.
- Remove from the heat and adjust the seasoning to your liking. Add more chilli if you like it spicy, 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