Spotted on @manons_cuisine_ feed 🌱
#ODDRECIPES - zero waste creamy aubergine noodles
Serves 2
Ingredients:
* ½ a large aubergine
* ½ a medium head of broccoli
* 2 cloves of garlic
* 2cm piece of ginger
* ½ a birdseye chilli
* 4 spring onions
* 2 egg noodle nests
* 1 egg
* 1 tbs of crunchy peanut butter
* 2 tbs of tahini
* 50ml of coconut milk
* 1 tbs of dark soy sauce
* ½ a lime
* Salt, pepper
* 2 tbs sesame oil
* 2 tbs of vegetable oil
Method:
1) Cut your half aubergine into matchsticks, break down the broccoli, finely chop the broccoli stalk into matchsticks.
2) Peel and finely chop the garlic, ginger, chilli.
3) Cook the noodles to packet instructions and rinse under cold water to stop further cooking.
4) For the sauce add the tahini, peanut butter and lime together, mix until becomes a paste then add the soy sauce and the coconut milk to loosen, season with a little
pepper.
5) Place a steamer into a pot, adding in water, the broccoli florets and cook for 4 min. Once cooked take out the steamer and leave to one side.
6) Re-fill the pot with water, bring to a simmer and gently lower the egg and cook for 6 min. Once the timer goes, place the egg in cold water.
7) Place a wok on high heat, wait for it to heat up and add the aubergine, broccoli
stalks and a large pinch of salt, make sure to stir and dry fry for 3-4 min, until the aubergine starts to colour, take out and place in a bowl to one side.
8) Turn the heat down to medium and the sesame oil and the vegetable
oil, add in the garlic, ginger and chilli and fry for a minute, not letting it burn. Add the aubergine back in and mix together. Cut down the cooked broccoli florets if some are too large, add to the wok and mix all together, season with pepper and a little salt.
9) Add in the noodles to the wok and half the sauce along with a tbs of dark soy sauce, mix together well and turn off the heat, add the rest of the sauce, divide between two bowls, finely chop up the spring onions, sprinkle over.
10) Peel the egg, slice in half and divide between the bowls, serve with chilli oil, I used Lee Kum Kee Chiu Chow chilli oil.
Thank you so much for this *amazing* @manons_cuisine_
#zerowasterecipes #oddbox