with teriyaki veg and crunchy peanuts
The wonderful thing about these garlic noodles is that you can customise them to suit your individual taste. If you're a fan of heat, add plenty of chilli flakes for extra bite. If you like things on the milder side, simply be more reserved with your chilli flake shake!
Allergens
Utensils
Tags
Peanuts
20 grams
Egg Noodles
150 grams
Teriyaki Sauce
1 sachet(s)
Lime
1 unit(s)
Garlic
2 unit(s)
Dried Chilli Flakes
1 sachet(s)
Pak Choi
1 unit(s)
Aubergine
1 unit(s)
Bell Pepper
1 unit(s)
Miso Paste
1 sachet(s)
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Boil a pot of salted water for the noodles.
- Trim and chop the aubergine into 2cm chunks.
- Toss with a drizzle of oil, salt and pepper on a lined baking tray.
- Roast on the top shelf of the oven for 20-25 mins.
- When the water is boiling, add the noodles.
- Cook until softened, 4-6 mins.
- Drain in a sieve and return to the pot, off the heat.
- Drizzle with oil and toss to prevent sticking.
- Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips.
- Zest and quarter the lime.
- Peel and grate the garlic (or use a garlic press).
- Trim the pak choi then chop widthways into quarters.
- Place a pan over medium-high heat (without oil).
- Once the pan is hot, fry the pepper and pak choi until starting to soften, 4-5 mins.
- Add the chilli flakes (use less if you don't like spice), lime zest and garlic.
- Fry until fragrant, 30 secs.
- Add 75ml water, the juice of two lime wedges (double both for 4p), teriyaki sauce and miso paste to the pan.
- Stir together and bring to the boil.
- Add a splash of water to loosen the sauce if needed. Season to taste with salt and pepper.
- Toss the noodles in the sauce until coated and warmed through, 1-2 mins.
- Divide the noodles between bowls.
- Top with the tender roasted aubergine.
- Scatter over the peanuts.
- Serve remaining lime wedges alongside for squeezing over.
2392
kJ
Energy (kJ)
572
kcal
Energy (kcal)
12.8
g
Fat
1.5
g
of which saturates
93.5
g
Carbohydrate
26.5
g
of which sugars
1.3
g
Dietary Fiber
23.8
g
Protein
0
mg
Cholesterol
8.71
g
Salt
