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95p eachThis dish really shows what aubergines can do – and is on the table in under 30 minutes.
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Put the aubergine into a microwaveable bowl, cover with a plate and microwave for 10 minutes, until collapsing. Heat the oil in a large wok or frying pan and, once hot, add the aubergine, fry until golden, then scoop out on to a plate and set aside.
Submerge the noodles in a pan of boiling water, turn off the heat, leave to stand for 6 minutes, then drain and refresh under cold water. Mix the sauce ingredients together, stirring to dissolve the sugar.
Cook the noodles in the wok for a minute or so before adding the sauce, aubergine, most of the chives and peanuts. Plate up the piping hot noodles, then top with the reserved chives and peanuts.
Cooking aubergine in the microwave gives a buttery soft texture without the need for lots of oil, and it saves time too. You could steam the aubergine, or pan fry instead, with a little extra oil. These noodles are spicy, so adjust to your liking.
Typical values per serving when made using specific products in recipe
Energy | 1,185kJ/ 284kcals |
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Fat | 16g |
Saturated Fat | 2.2g |
Carbohydrates | 24g |
Sugars | 6.3g |
Fibre | 7.1g |
Protein | 9g |
Salt | 1.1g |
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