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
- 2 aubergine
- 3 spring onion
-
200g brown rice noodles(Brown Rice Flour, Water)
- 2 courgette
- 1 chilli
- 80g mangetout
-
4 tsp garlic paste(Garlic, Olive Oil, Sea Salt, Citric Acid)
-
2 tsp curry powder(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
-
90g smooth peanut butter (Peanuts, Nuts)(Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
-
2 tbsp tamari (Soya)(water, soybeans, salt, spirit vinegar)
-
1 tbsp maple syrup(maple syrup(100%))
- 2 unwaxed lime
- 20g roasted peanuts (Peanuts, Nuts, Sesame)
Allergens
Contains:
Peanuts, Soya
May Contain:
Nuts, Sesame
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 115Kcal | 454Kcal |
| 481kJ | 1901kJ | |
| Fat | 5.1g | 20g |
| of which saturates | 0.7g | 2.9g |
| Carbohydrates | 13g | 52g |
| of which sugars | 2.7g | 11g |
| Protein | 4.1g | 16g |
| Salt | 0.41g | 1.6g |
| Fibre | 2.4g | 9.4g |
Vegan
Ready in 20
7 plants
Low sat fat
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.
Cooking Instructions
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, turning half way through, 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. Slice the courgettes into 1/2cm half-moons. Deseed and thinly slice the chilli. Halve the limes.
- 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 50ml hot water. Stir until smooth then add the tamari, maple syrup, and the juice from one of the limes. Stir in hot 200ml 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. Squeeze in the juice from the other lime (or to taste). Season with salt to taste
Plate up
- Serve the satay noodles onto plates, with the spring onion and peanuts scattered on top
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