Eggplant Peanut Noodles
with Red Pepper, Baby Corn and Edamame Beans
Eggplant loves peanut butter and this veggie dish packs a plant punch!
Cals 694 · Prot 27 · Carbs 58 · Fat 43
Vegan
25 min
Eggplant loves peanut butter and this veggie dish packs a plant punch!
Cals 694 · Prot 27 · Carbs 58 · Fat 43
Vegan
Ingredients
Vegetables
Long Eggplant
250 Grams
Red pepper
1 Piece
Fresh baby corn
100 Grams
Rice noodles
100 Grams
Edamame beans
9*
100 Grams
Peanut sauce
Peanut butter
1*9*
90 Grams
Agave syrup
15 Grams
Tamari
9*
30 ML
Chilli garlic sauce
20 Grams
Sesame oil
3*9*
15 ML
Ginger garlic paste
15 Grams
To serve
Lime
1 Piece
Fresh coriander
15 Grams
Salted peanuts
1*
40 Grams
Allergens
*9 Soya, *1 Peanuts, *3 Sesame Seeds
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2934 / 694 |
| Fats (g) | 42.8 |
| of which saturated (g) | 7 |
| Carbohydrates (g) | 58 |
| of which sugars (g) | 21 |
| Fibers (g) | 15.9 |
| Proteins (g) | 27.4 |
| Salt (g) | 7 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Boil a kettle of water.
- Chop the eggplant into bite-sized pieces.
- Deseed and slice the red pepper into thin strips.
- Cut the baby corn in half.
2 Make noodles
- Add the rice noodles to a large bowl and cover them with boiling water.
- Leave to soak for 7-9 min until tender.
- Drain and reserve 200ml of the noodle water.
Tip! Drizzle the cooked noodles with a small amount of oil to help prevent them sticking.
3 Make peanut sauce
- In a measuring jug, mix together the peanut butter, agave syrup, tamari, chilli garlic sauce (spicy!), sesame oil and ginger garlic paste.
- Add the reserved noodle water.
- Stir to mix well for a smooth sauce.
4 Fry vegetables
- Heat a large non-stick pan over medium heat with a drizzle of oil.
- Fry the eggplant for 3-4 min until softened.
- Add the red pepper, baby corn and edamame beans.
- Fry for 3-4 min.
5 Toss together
- Meanwhile, cut the lime in half.
- Add the noodles and peanut sauce to the pan.
- Toss to coat the noodles and vegetables.
- Cook for 1-2 min until desired sauciness is reached.
- Add a squeeze of lime juice to the pan, to taste.
Tip! Add a splash of water if the sauce thickens too much during cooking.
6 Serve
- Pick the coriander leaves.
- Roughly crush the peanuts.
- Serve the Eggplant Peanut Noodles garnished with crushed Peanuts and Fresh Coriander.
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