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Sweet & Hot Aubergines with Mango & Noodles
Golden fried aubergine, sweet mango and crunchy Tenderstem® broccoli are tossed with chewy noodles in a deliciously zesty sweet chilli sauce. Finished off with plenty of fresh herbs, chopped peanuts for added crunch, and a generous squeeze of zingy lime, they make a mouthwatering midweek meal.
Ingredients
- 100g sweet chilli sauce
- 2 tbsp tamari
- A handful of mint
- A handful of coriander
- 75g peanuts
- A thumb of ginger
- 1 chilli
- 2 aubergines
- 200g Tenderstem® broccoli
- 1 mango
- 250g Biona spelt Asia noodles
- 1 lime
Prep: 20 mns | Cook: 15 mins
Method
1. Fill a pan with water and pop it on a hob. Bring to the boil. Tip the sweet chilli sauce and tamari into a small bowl. Stir well. Set the bowl to one side. Finely chop the mint leaves and the coriander leaves and stalks and pop them in a separate bowl. Roughly chop the peanuts. Set to one side.
2. Peel and thinly slice the ginger. Thinly slice the chilli, flicking out the white pith for less heat (if preferred). Chop the aubergines into 2cm-thick chunks. Trim the dry ends from the Tenderstem® broccoli and cut any thick stems in half lengthways.
3. Peel the mango. Cut away the fat cheeks from the mango stone and thinly slice them. Cut away the remaining flesh and thinly slice that.
4. Warm a deep frying pan or wok over a high heat. Add 2 tbsp oil and the ginger and chilli. Stir-fry for 2 mins till golden and crispy. Scoop the ginger and chilli from the pan using a slotted spoon and pop into a small bowl.
5. Keep the wok on the heat, add an extra 1 tbsp oil and slide in the aubergine chunks. Stir-fry for 8-10 mins till soft and golden on most sides.
6. While the aubergine cooks, drop the noodles and broccoli into the pan of boiling water and cook for 5 mins. Drain the noodles and broccoli and rinse them quickly under cold water to stop them cooking. Leave to drain in the colander.
7. Add the sweet chilli and tamari sauce to the wok. Add the cooked noodles, broccoli and most of the mango slices. Toss together to mix. Season with a little salt and pepper. Remove the wok from the heat.
8. Add half of the chopped herbs to the noodles and toss together. Divide the noodles and veg between four warm plates or bowls. Top with the remaining herbs, mango slices, peanuts and the crispy chilli and ginger. Serve straight away with wedges of lime to squeeze over.
9. Love Your Leftovers
The noodles will keep for up to 3 days in the fridge. Divide the noodles between tubs and seal. Reheat in the microwave or on the hob, with an extra splash of water or stock, till piping hot. The noodles are also great served as a cold noodle salad.
The noodles will keep for up to 3 days in the fridge. Divide the noodles between tubs and seal. Reheat in the microwave or on the hob, with an extra splash of water or stock, till piping hot. The noodles are also great served as a cold noodle salad.
10. It’s Easy Staying Green
When you’re cooking green veg, like the Tenderstem® broccoli, try not to cover the pan with a lid. Cooking green veg with the lid on can make them go grey. So to save the colour, leave the lid off the pan.
When you’re cooking green veg, like the Tenderstem® broccoli, try not to cover the pan with a lid. Cooking green veg with the lid on can make them go grey. So to save the colour, leave the lid off the pan.
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