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Satay Aubergine Noodles with Rainbow Veg & Roasted Peanuts
Who can resist sticky satay noodles? Our version stars grilled aubergine, fresh chilli, sugar snap peas and pepper. Toss with oozes of brown rice noodles and coat everything in a creamy satay sauce – homemade with peanut butter, lime, curry powder and maple syrup.
Ready in 20
1/3 daily fibre
8 plants
Low sat fat
Serving size
Ingredients
- 2 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 20g roasted peanuts (Peanuts, Nuts, Sesame)
- 1 unwaxed lime
- 1 tbsp maple syrup (maple syrup(100%))
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 30g smooth peanut butter (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 80g sugar snap peas
- 1 chilli
- 1 pepper
- 2 spring onion
- 100g brown rice noodles (Brown Rice Flour, Water)
- 2 tsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 1 aubergine
Nutritional Information
Calories: 512
Protein: 16g
Carbs: 57g
Fat: 25g
Ingredients
- 2 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 spring onion
- 20g roasted peanuts (use half) (Peanuts, Nuts, Sesame)
- 100g brown rice noodles (use half) (Brown Rice Flour, Water)
- 1 aubergine (use half)
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 1 unwaxed lime (use half)
- 2 tsp curry powder (use half) (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 80g sugar snap peas (use half)
- 30g smooth peanut butter (use half) (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 1 pepper (use half)
- 1 chilli (use half)
- 1 tbsp maple syrup (use half) (maple syrup(100%))
Nutritional Information
Calories: 516
Protein: 16g
Carbs: 58g
Fat: 25g
Satay Aubergine Noodles with Rainbow Veg & Roasted Peanuts
Who can resist sticky satay noodles? Our version stars grilled aubergine, fresh chilli, sugar snap peas and pepper. Toss with oozes of brown rice noodles and coat everything in a creamy satay sauce – homemade with peanut butter, lime, curry powder and 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 medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a small bowl, a sieve & a measuring jug
Grill the aubergine
- Dice the aubergine into 2cm chunks
- Add the aubergine to the foil-lined baking tray and toss with 1 tbsp oil, half the curry powder and a pinch of salt and pepper
- 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 and pepper. Deseed and thinly slice the chilli
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the pepper and cook for 3-4 mins, until softening. Season with salt and pepper
- Add the sugar snap peas, ginger & garlic paste, chilli (for those who'd like the heat) and the remaining curry powder. Cook for another 2-3 mins
Make the satay sauce
- In the small bowl, mix the peanut butter with 100ml hot water (50ml for 1 person) until smooth, then stir in the tamari, maple syrup and juice from the lime
- Add the sauce to the veg pan and bring to a simmer, then add the cooked aubergine and noodles. Toss to combine and simmer for 1 min, until the sauce has thickened slightly and is coating the noodles. Add a splash of water if it becomes too dry
Plate up
- Roughly chop the peanuts
- Share the satay aubergine noodles between bowls, with the spring onion and peanuts scattered on top
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