The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
1 tbsp tamari (Soya)(water, soybeans, salt, spirit vinegar)
-
2 tbsp gochujang paste (Soya)(Fermented Red Jalapeno (Red Jalapeno Chilli Peppers, Salt), Coconut Palm Sugar, Tomato Paste, Tamari Sauce (Water, Soybeans, Salt, Spirit vinegar), Maple Syrup, Rapeseed Oil, Garlic Puree, Ginger Puree, Spirit Vinegar, Salt)
-
1 tbsp chilli paste(Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 1 pepper
- 1 aubergine
- 80g mangetout
-
100g brown rice noodles(Brown Rice Flour, Water)
- 1 tsp sesame seeds (Sesame)
- 1 tbsp sesame oil (Sesame)
-
2 tsp ginger & garlic paste(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 unwaxed lime
-
200ml almond cream (Nuts)(Water, almond, sunflower oil, stabilisers (arabic gum, xanthan gum), sea salt)
Allergens
Contains:
Soya, Sesame, Nuts
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 112Kcal | 529Kcal |
| 468kJ | 2212kJ | |
| Fat | 6.3g | 30g |
| of which saturates | 0.9g | 4.1g |
| Carbohydrates | 12g | 55g |
| of which sugars | 2.9g | 14g |
| Protein | 2.3g | 11g |
| Salt | 0.58g | 2.7g |
| Fibre | 1.9g | 9.0g |
Ingredients
Ingredients
-
1 tbsp tamari (use half) (Soya)(water, soybeans, salt, spirit vinegar)
- 1 aubergine (use half)
- 1 tsp sesame seeds (use half) (Sesame)
- 1 pepper (use half)
-
100g brown rice noodles (use half)(Brown Rice Flour, Water)
- 80g mangetout (use half)
- 1 unwaxed lime (use half)
- 1 tbsp sesame oil (use half) (Sesame)
-
200ml almond cream (use half) (Nuts)(Water, almond, sunflower oil, stabilisers (arabic gum, xanthan gum), sea salt)
-
2 tbsp gochujang paste (use half) (Soya)(Fermented Red Jalapeno (Red Jalapeno Chilli Peppers, Salt), Coconut Palm Sugar, Tomato Paste, Tamari Sauce (Water, Soybeans, Salt, Spirit vinegar), Maple Syrup, Rapeseed Oil, Garlic Puree, Ginger Puree, Spirit Vinegar, Salt)
-
1 tbsp chilli paste (use half)(Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
-
2 tsp ginger & garlic paste (use half)(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
Allergens
Contains:
Soya, Sesame, Nuts
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 112Kcal | 529Kcal |
| 468kJ | 2212kJ | |
| Fat | 6.3g | 30g |
| of which saturates | 0.9g | 4.1g |
| Carbohydrates | 12g | 55g |
| of which sugars | 2.9g | 14g |
| Protein | 2.3g | 11g |
| Salt | 0.58g | 2.7g |
| Fibre | 1.9g | 9.0g |
Vegan
Ready in 20
6 plants
Low sat fat
Speedy Gochujang Aubergine Noodles
A cosy dinner that comes together in a flash! Simply pan fry vibrant aubergines and peppers until golden, then coat in a creamy, fiery gochujang sauce. Stir through oozes of noodles, then grab your chopsticks and dig in!
Cooking Instructions
Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a sieve, a measuring jug & a large frying pan
Get started
- Dice the aubergine into 2cm chunks
- Heat the large frying pan with the sesame oil on medium-high heat. Once hot, add the aubergine and cook for 6-8 mins, tossing regularly, until soft and golden. Season with salt and pepper. Remove from the pan and set aside
- Meanwhile, dice the pepper into 2cm chunks. Cut the lime into wedges
Time to noodle
- Add the noodles to the saucepan, gently separate with a fork and boil for 3-4 mins, until cooked. Add the mangetout for the final minute. Drain, then rinse under cold water
Get frying
- Return the frying pan with 1 tbsp oil on medium-high heat. Once hot, add the pepper and cook for 3-4 mins, until starting to soften
- Add the ginger & garlic paste and cook for 1 min more. Stir in the almond cream, chilli paste, gochujang, tamari and 75ml water (40ml for 1 person). Bring to a boil and simmer for 2-3 mins, until reduced slightly
- Add the cooked noodles, mangetout and aubergine to the pan. Toss to coat in the sauce and simmer for another 1-2 mins
- Stir in the juice from half the lime, then remove the pan from the heat. Taste and season with salt and pepper if needed. Add a splash of water if it's a little thick
Plate up
- Share the aubergine noodles between bowls with the remaining lime, cut into wedges. Scatter over the sesame seeds
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