24/06/2025
CHILLI AUBERGINE NOODLES WITH TOASTED CASHEWS
for successful living
(Serves 2)
𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
* 100g brown rice noodles
* 50g cashews, roughly chopped
* 1 aubergine, cut into 1 inch thick wedges
* 2 spring onions, roughly chopped
* 100g sugar snap peas or mangetout, roughly sliced
* 1 garlic clove, crushed
* 2 inch piece of ginger, grated
* ½ tsp Chinese 5 spice
* Pinch of chilli flakes (optional)
* 1 tbsp sesame oil
* 20ml soy sauce
* 1 tsp lime juice
* 1 tbsp honey or maple syrup
* Sesame seeds to serve⠀⠀⠀⠀⠀
𝗠𝗲𝘁𝗵𝗼𝗱
1. Cook the noodles as per the packet instructions, drain and set aside.
2. Dry fry the cashews for 2-3 minutes, or until fragrant and starting to brown in places. Remove and set aside.
3. Add the aubergine to the pan and dry fry over a medium heat for 10 minutes, or until charred on either side.
4. Add the spring onions, sugar snap peas, garlic, ginger, Chinese 5 spice, chilli flakes and sesame oil and cook for 2 more minutes, or until fragrant.
5. Add the soy sauce, lime juice and honey along with a splash of water and cook for a further 3 minutes, or until the sauce has thickened and the aubergine is cooked through.
6. Serve with sesame seeds and toasted cashews.
