Sticky Aubergine & Peanut Noodle Salad

Cooking time
Vegetarians Gluten-free diets
Sticky Aubergine & Peanut Noodle Salad

Caramelised chunks of roast aubergine and tender brown rice noodles tossed in a satay-style peanut dressing make this salad hard to resist. Delicious served warm or cold, the combination of peanut butter, chili, lime, ginger and honey add a sweet, spicy and sticky richness to the roast veg.

Ingredients

  • 1 aubergine
  • ½ green pointed cabbage
  • 2 garlic cloves
  • A thumb of ginger
  • 2 limes
  • 1 chilli
  • 40g honey
  • 40g peanut butter
  • 250g brown rice noodles
  • 1 tbsp sesame seeds
  • A handful of coriander

Prep: 15 mins | Cook: 25 mins

Buy the ingredients to start making your own
Add Ingredients To Basket

Method

1. Preheat the oven to 230°C/Fan 210°C/Gas 8. Trim the aubergine and slice into 1cm-thick chunks. Scoop the aubergine into a large roasting tin. Drizzle over 2 tbsp oil and season with salt and pepper. Toss well to mix. Roast for 20 mins, turning once.
2. Meanwhile, slice the green pointed cabbage in half. Finely shred one half (see our tip to use up the remaining half). Set aside.
3. Trim, peel and finely slice the garlic. Add it to a small bowl. Peel and grate the ginger. Zest the limes. Finely slice the chilli (removing the seeds and pith if you prefer less heat). Add the ginger, lime zest and chilli to the bowl. Squeeze in the juice from the limes. Scoop in the honey and peanut butter. Drizzle in 2 tbsp oil. Stir well to mix. Set aside
4. When the aubergine has roasted for 20 mins, remove from the oven. Add the shredded cabbage to the roasting tin. Stir through half of the peanut and honey dressing. Toss well to mix. Return the roasting tin to the oven and cook for a further 10 mins till the cabbage has wilted. Remove from the oven and set aside to cool.
5. Meanwhile, fill and boil the kettle. Pour the hot water into a large pan set on a medium heat. Bring to a simmer. Add the noodles and cook for 5 mins till tender. Drain the noodles and rinse them under cold running water.
6. Add the noodles to the veg in the roasting tin. Drizzle over the remaining dressing. Scatter over the sesame seeds. Toss well to mix. Divide the salad between 2 plates. Garnish with the coriander leaves to serve.
7. Love Your Leftovers
The extra cabbage will keep for up to 3 days in the fridge. Shred it and stir fry with cumin, garlic and chilli for a spicy side dish.
Shopping List
Add main ingredients to basket
Kitchen Cupboard
Add cupboard ingredients to basket
Ratings
Close
Favourites

Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.

Start your favourites list now New to Abel & Cole? Sign up here

Back to the shop
Momma

Rate