Hamdi Saidani Jamie Oliver Air Fryer Sticky Aubergine Noodles is made with aubergine, udon noodles, pak choi, garlic, sweet chilli sauce, and crunchy chilli oil. This recipe creates a vibrant, sticky, and spicy noodle bowl. It takes about 20 minutes to prepare and serves 2.
Jamie Oliver Air Fryer Sticky Aubergine Noodles Ingredients
- 1 aubergine (250g)
- 1 clove of garlic
- 1 pak choi
- 1 tbsp unsalted roasted peanuts
- 1 tbsp sweet chilli sauce
- 150g straight-to-wok thick udon noodles
- 4 spring onions
- ½ a fresh red chilli
- ½ a little gem lettuce
- 2 sprigs of mint or coriander
- 1 tbsp crunchy peanut & sesame chilli oil
- 1 tbsp balsamic vinegar
How To Make Jamie Oliver Air Fryer Sticky Aubergine Noodles
- Cook the Aubergine: Slice aubergine into 1cm-wide strips, place in air fryer at 200ºC for 15 minutes, shaking halfway.
- Add Garlic and Sauce: Finely slice garlic and quarter pak choi. Add garlic, peanuts, and sweet chilli sauce to aubergine. Shake and cook 5 more minutes with pak choi.
- Prepare Noodles and Garnish: Soak udon noodles in boiling water. Slice spring onions and chilli, separate lettuce leaves, and pick herbs.
- Combine and Finish: Drain noodles, add to air fryer with most chilli, spring onions, chilli oil, and balsamic. Toss and season.
- Serve: Plate with lettuce on the side, scatter remaining chilli, onions, and herbs on top.
Recipe Tips
- Don’t Overcrowd the Air Fryer: Cook aubergine in a single layer for even caramelization.
- Use Straight-To-Wok Noodles: They rehydrate quickly in hot water and are ideal for stir-fry style dishes.
- Chilli Heat: Adjust the fresh chilli to your spice preference.
- Add Texture: Roasted peanuts give a satisfying crunch—don’t skip them.
What To Serve With Sticky Aubergine Noodles
This noodle dish is satisfying on its own but can be paired with a side of miso soup, edamame beans, or pickled cucumbers for a fuller meal.
How To Store Sticky Aubergine Noodles
Refrigerate: Store in an airtight container for up to 2 days.
Reheat: Microwave until hot or gently reheat in a pan.
Freeze: Not recommended, as noodles and veg lose texture.
Sticky Aubergine Noodles Nutrition Facts
- Calories: 461
- Total Fat: 13.4g
- Saturated Fat: 1.8g
- Carbohydrates: 69.9g
- Sugar: 24.1g
- Protein: 15.3g
- Sodium: 1.2g
- Fibre: 11.8g
FAQs
Can I use a different type of noodle?
Yes, ramen or soba noodles also work well.
Is there a substitute for pak choi?
You can use tenderstem broccoli or spinach instead.
How spicy is this recipe?
Mild to medium, depending on your choice of chilli and chilli oil.
Can I make it vegan?
Yes, the dish is naturally vegan if your noodles and sauces are plant-based.
What’s a good alternative to sweet chilli sauce?
Try hoisin or a mix of soy sauce and a little maple syrup.
Jamie Oliver Air Fryer Sticky Aubergine Noodles
Course: DinnerCuisine: Asian FusionDifficulty: Easy2
servings5
20
minutes461
kcalA sticky, spicy, and satisfying air-fried noodle bowl with caramelized aubergine, silky noodles, and crisp greens.
Ingredients
1 aubergine (250g)
1 clove garlic
1 pak choi
1 tbsp unsalted roasted peanuts
1 tbsp sweet chilli sauce
150g straight-to-wok udon noodles
4 spring onions
½ red chilli
½ little gem lettuce
2 sprigs mint or coriander
1 tbsp crunchy chilli oil
1 tbsp balsamic vinegar
Directions
- Slice aubergine into strips and cook 15 mins at 200ºC, shaking halfway.
- Add garlic, peanuts, chilli sauce, and pak choi; cook 5 mins.
- Soak noodles in boiling water and prep toppings.
- Add noodles, chilli, onions, oil, and vinegar to air fryer, toss to combine.
- Plate with lettuce, garnish with remaining herbs and chilli.
Notes
- Air fry in batches if needed for best texture.
- Fresh herbs brighten the dish—don’t skip them.
- Adjust chilli oil to control heat level.
- Use balsamic sparingly—it enhances sweetness and depth.