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)
/
Fats (g)
of which saturated (g)
Carbohydrates (g)
of which sugars (g)
Fibers (g)
Proteins (g)
Salt (g)
*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 Cook eggplants
Halve eggplants lengthwise. Slit the cut surfaces in diagonal shape. Heat oil in a pan over medium high heat. Fry the eggplants cut surfaces down, for 5 minutes. Flip and cover with a lid. Cook for 5 more minutes on the skin side.
2 Roast eggplants
Transfer the halves cut side up to an oven casserole. Combine miso paste, soy sauce, rice vinegar, sugar, salt and pepper. Divide the mixture on the eggplants. Roast in 225°C oven for 15-20 minutes, until nicely browned. Sprinkle with sesame seeds.
3 Boil noodles
Meanwhile, cook the noodles in boiling water for 2-3 minutes. Drain well and submerge into cold water to prevent from sticking.
4 Prep veggies
Separate broccoli to florets. Drain edamame. Mince chillis (remove seeds if you prefer a milder taste).
5 Mix dressing
In a small bowl, combine sesame oil, rice vinegar, soy sauce, maple syrup, salt, and pepper.
6 Fry
Heat oil in a pan and stir fry broccoli florets for 3 minutes. Add edamame and heat up. Add drained noodles, minced chili, and the stir-fry dressing. Heat up well, stirring. Divide the stir-fry to plates, and add two halves of roasted miso eggplant to each plate.