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
Loaded Veggie Peanut Noodles
with aubergine, soba noodles, & fresh chilli
Hands on Time: 25 - 40 minutes
Overall Time: 30 - 45 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Loaded Veggie Peanut Noodles?
The preparation time for Loaded Veggie Peanut Noodles with aubergine, soba noodles, & fresh chilli is between 25 and 40 minutes.
What is the total time required to make Loaded Veggie Peanut Noodles with aubergine, soba noodles, & fresh chilli?
The total time required to make Loaded Veggie Peanut Noodles with aubergine, soba noodles, & fresh chilli is between 30 and 45 minutes.
How many servings does Loaded Veggie Peanut Noodles provide?
4 servings
What are the main ingredients in Loaded Veggie Peanut Noodles?
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
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?
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
How many calories does Loaded Veggie Peanut Noodles have?
603 calories
How much fat content does Loaded Veggie Peanut Noodles have?
grams
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