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.
Satay Aubergine Stir-fry with Brown Rice Noodles & Courgette
Who can resist satay? This spin uses gooey aubergine for the main event. A base of brown rice noodles, flash fried with vibrant courgette. You’ll make the moreish satay sauce with creamy peanut butter, zingy lime and sticky sweet maple syrup.
Ready in 20
7 plants
Low sat fat
Serving size
Ingredients
- 20g roasted peanuts (Peanuts, Nuts, Sesame)
- 2 unwaxed lime
- 1 tbsp maple syrup (maple syrup(100%))
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 90g smooth peanut butter (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 2 tsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 4 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 80g mangetout
- 1 chilli
- 2 courgette
- 200g brown rice noodles (Brown Rice Flour, Water)
- 3 spring onion
- 2 aubergine
Nutritional Information
Calories: 454
Protein: 16g
Carbs: 52g
Fat: 20g
Satay Aubergine Stir-fry with Brown Rice Noodles & Courgette
Who can resist satay? This spin uses gooey aubergine for the main event. A base of brown rice noodles, flash fried with vibrant courgette. You’ll make the moreish satay sauce with creamy peanut butter, zingy lime and sticky sweet maple syrup.
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Cooking Instructions
Before you start
- Turn the grill to high (240C) / air fryer 190C
- Line a baking tray with silver foil
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a medium bowl, a sieve & a measuring jug
Grill the aubergines
- Dice the aubergines into 2cm chunks, then add to the foil-lined baking tray and toss with 2 tsp oil
- Grill for 12-14 mins / air fryer 10-12 mins, until soft and golden
Time to noodle
- Meanwhile, add the noodles to the saucepan, gently separate with a fork and boil for 3-4 mins, until cooked
- Drain, then rinse under cold water
Soften the veg
- Thinly slice the spring onions. Thinly slice the courgettes into 1/2cm half-moons. Deseed and thinly slice the chilli
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the courgette and cook for 3-4 mins, until softening
- Add the mangetout, chilli (for those who'd like the heat), garlic paste and curry powder. Cook for another 2-3 mins. Season with salt and pepper
Make the satay sauce
- In the medium bowl, combine the peanut butter with the tamari, maple syrup, and the juice from the limes (or to taste). Mix until smooth, then stir in 250ml water
- Add the satay sauce to the veg pan. Bring to a simmer, then add the grilled aubergine and noodles. Mix well to combine and cook for 2-3 mins, until the sauce has thickened slightly and is coating the noodles. Add a splash of water if it gets too thick
Plate up
- Serve the satay noodles onto plates, with the spring onion and peanuts scattered on top
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