What are the main ingredients in Loaded Veggie Peanut Noodles?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

What is the nutritional information of Loaded Veggie Peanut Noodles?

Calories: 603, Carbs: 75 grams, Fat: grams, Protein: 29 grams, Sugar: 15.7 grams, Salt: 1372 grams

How do I prepare Loaded Veggie Peanut Noodles?

OODLES OF NOODLES: Boil the kettle. Fill a pot with boiling water, add a pinch of salt, and place over high heat. Once bubbling, cook the noodles for 4-6 minutes until tender. Drain and run under cold water to stop the cooking process. Toss through some oil to prevent sticking and set aside. OODLES OF YUM NOODLES: Bowl up the loaded aubergine noodles. Sprinkle over the remaining chilli (to taste), the chopped coriander, the spring onion greens, and the chopped peanuts. Squeeze over some lemon juice and serve with the remaining wedges. Dive in, Chef! O BOY, WE HAVE PAK CHOI!: Separate the leaves of the trimmed pak choi and rinse well. Finely slice the stems and set aside. Slice the green, leafy parts in half lengthways. Set aside. In a bowl, combine the noodle sauce, the peanut butter, 30ml of water, and 10ml of a sweetener of choice. Set aside. CALL ME EGGPLANT OR BRINJAL: When the noodles are done, place a pan or wok over medium-high heat with a drizzle of oil. When hot, add the aubergine chunks and fry for 4-5 minutes until browned, shifting occasionally. SMELL THOSE FRAGRANT FLAVOURS: When the aubergine is browned, add the grated garlic, the sliced pak choi stems, ½ the sliced chilli (to taste), the halved pak choi leaves, and the spring onion whites to the pan or wok. Fry for 1-2 minutes until fragrant, shifting constantly. Remove from the heat and add the peanut noodle sauce, the cooked noodles, and the edamame beans. Toss until combined and season.

What should be prepared from my kitchen to make Loaded Veggie Peanut Noodles?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

Loaded Veggie Peanut Noodles

Loaded veggie peanut noodles, packed full of browned aubergine, wilted pak choi, al dente soba noodles, crunchy edamame beans and chilli for a welcome kick. All covered in an umami-rich peanut & black vinegar-soy sauce, then topped with chopped peanuts.

Loaded Veggie Peanut Noodles

with aubergine, soba noodles, & fresh chilli

Hands on Time: 25 - 40 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

Aubergine
Edamame Beans
Fresh Chilli
Fresh Chillies
Fresh Coriander
Garlic Clove
Garlic Cloves
Lemon
Noodle Sauce
Pak Choi
Peanut Butter
Peanuts
Soba Noodles
Spring Onion
Spring Onions

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey

Serves 1

OODLES OF NOODLES
Boil the kettle. Fill a pot with boiling water, add a pinch of salt, and place over high heat. Once bubbling, cook the noodles for 4-6 minutes until tender. Drain and run under cold water to stop the cooking process. Toss through some oil to prevent sticking and set aside.
O BOY, WE HAVE PAK CHOI!
Separate the leaves of the trimmed pak choi and rinse well. Finely slice the stems and set aside. Slice the green, leafy parts in half lengthways. Set aside. In a bowl, combine the noodle sauce, the peanut butter, 15ml of water, and 5ml of a sweetener of choice. Set aside.
CALL ME EGGPLANT OR BRINJAL
When the noodles are done, place a pan or wok over medium-high heat with a drizzle of oil. When hot, add the aubergine chunks and fry for 4-5 minutes until browned, shifting occasionally.
SMELL THOSE FRAGRANT FLAVOURS
When the aubergine is browned, add the grated garlic, the sliced pak choi stems, ½ the sliced chilli (to taste), the halved pak choi leaves, and the spring onion whites to the pan or wok. Fry for 1-2 minutes until fragrant, shifting constantly. Remove from the heat and add the peanut noodle sauce, the cooked noodles, and the edamame beans. Toss until combined and season.
OODLES OF YUM NOODLES
Bowl up the loaded aubergine noodles. Sprinkle over the remaining chilli (to taste), the chopped coriander, the spring onion greens, and the chopped peanuts. Squeeze over some lemon juice and serve with the remaining wedges. Dive in, Chef!

Soba Noodles - 50g
Pak Choi - 100g
Noodle Sauce - 30ml
Peanut Butter - 25ml
Aubergine - 250g
Garlic Clove - 1
Fresh Chilli - 1
Spring Onion - 1
Edamame Beans - 50g
Fresh Coriander - 4g
Peanuts - 15g
Lemon - 1

Download the Recipe

Serves 2

OODLES OF NOODLES
Boil the kettle. Fill a pot with boiling water, add a pinch of salt, and place over high heat. Once bubbling, cook the noodles for 4-6 minutes until tender. Drain and run under cold water to stop the cooking process. Toss through some oil to prevent sticking and set aside.
O BOY, WE HAVE PAK CHOI!
Separate the leaves of the trimmed pak choi and rinse well. Finely slice the stems and set aside. Slice the green, leafy parts in half lengthways. Set aside. In a bowl, combine the noodle sauce, the peanut butter, 30ml of water, and 10ml of a sweetener of choice. Set aside.
CALL ME EGGPLANT OR BRINJAL
When the noodles are done, place a pan or wok over medium-high heat with a drizzle of oil. When hot, add the aubergine chunks and fry for 4-5 minutes until browned, shifting occasionally.
SMELL THOSE FRAGRANT FLAVOURS
When the aubergine is browned, add the grated garlic, the sliced pak choi stems, ½ the sliced chilli (to taste), the halved pak choi leaves, and the spring onion whites to the pan or wok. Fry for 1-2 minutes until fragrant, shifting constantly. Remove from the heat and add the peanut noodle sauce, the cooked noodles, and the edamame beans. Toss until combined and season.
OODLES OF YUM NOODLES
Bowl up the loaded aubergine noodles. Sprinkle over the remaining chilli (to taste), the chopped coriander, the spring onion greens, and the chopped peanuts. Squeeze over some lemon juice and serve with the remaining wedges. Dive in, Chef!

Soba Noodles - 100g
Pak Choi - 200g
Noodle Sauce - 60ml
Peanut Butter - 50ml
Aubergine - 500g
Garlic Clove - 1
Fresh Chilli - 1
Spring Onion - 1
Edamame Beans - 100g
Fresh Coriander - 8g
Peanuts - 30g
Lemon - 1

Download the Recipe

Serves 3

OODLES OF NOODLES
Boil the kettle. Fill a pot with boiling water, add a pinch of salt, and place over high heat. Once bubbling, cook the noodles for 4-6 minutes until tender. Drain and run under cold water to stop the cooking process. Toss through some oil to prevent sticking and set aside.
O BOY, WE HAVE PAK CHOI!
Separate the leaves of the trimmed pak choi and rinse well. Finely slice the stems and set aside. Slice the green, leafy parts in half lengthways. Set aside. In a bowl, combine the noodle sauce, the peanut butter, 45ml of water, and 15ml of a sweetener of choice. Set aside.
CALL ME EGGPLANT OR BRINJAL
When the noodles are done, place a pan or wok over medium-high heat with a drizzle of oil. When hot, add the aubergine chunks and fry for 4-5 minutes until browned, shifting occasionally. You may need to do this step in batches.
SMELL THOSE FRAGRANT FLAVOURS
When the aubergine is browned, add all the aubergine back to the pan and add the grated garlic, the sliced pak choi stems, ½ the sliced chilli (to taste), the halved pak choi leaves, and the spring onion whites to the pan or wok. Fry for 1-2 minutes until fragrant, shifting constantly. Remove from the heat and add the peanut noodle sauce, the cooked noodles, and the edamame beans. Toss until combined and season.
OODLES OF YUM NOODLES
Bowl up the loaded aubergine noodles. Sprinkle over the remaining chilli (to taste), the chopped coriander, the spring onion greens, and the chopped peanuts. Squeeze over some lemon juice and serve with the remaining wedges. Dive in, Chef!

Soba Noodles - 150g
Pak Choi - 300g
Noodle Sauce - 90ml
Peanut Butter - 75ml
Aubergine - 750g
Garlic Cloves - 2
Fresh Chillies - 2
Spring Onions - 2
Edamame Beans - 150g
Fresh Coriander - 12g
Peanuts - 45g
Lemon - 1

Download the Recipe

Serves 4

OODLES OF NOODLES
Boil the kettle. Fill a pot with boiling water, add a pinch of salt, and place over high heat. Once bubbling, cook the noodles for 4-6 minutes until tender. Drain and run under cold water to stop the cooking process. Toss through some oil to prevent sticking and set aside.
O BOY, WE HAVE PAK CHOI!
Separate the leaves of the trimmed pak choi and rinse well. Finely slice the stems and set aside. Slice the green, leafy parts in half lengthways. Set aside. In a bowl, combine the noodle sauce, the peanut butter, 60ml of water, and 20ml of a sweetener of choice. Set aside.
CALL ME EGGPLANT OR BRINJAL
When the noodles are done, place a pan or wok over medium-high heat with a drizzle of oil. When hot, add the aubergine chunks and fry for 4-5 minutes until browned, shifting occasionally. You may need to do this step in batches.
SMELL THOSE FRAGRANT FLAVOURS
When the aubergine is browned, add all the aubergine back to the pan and add the grated garlic, the sliced pak choi stems, ½ the sliced chilli (to taste), the halved pak choi leaves, and the spring onion whites to the pan or wok. Fry for 1-2 minutes until fragrant, shifting constantly. Remove from the heat and add the peanut noodle sauce, the cooked noodles, and the edamame beans. Toss until combined and season.
OODLES OF YUM NOODLES
Bowl up the loaded aubergine noodles. Sprinkle over the remaining chilli (to taste), the chopped coriander, the spring onion greens, and the chopped peanuts. Squeeze over some lemon juice and serve with the remaining wedges. Dive in, Chef!