This easy and delicious Jamie Oliver Sticky Aubergine Noodles is a quick, vibrant dish that’s perfect for a busy weeknight. With crispy aubergine, sweet chilli sauce, and crunchy peanuts, it’s packed with flavor. Feel free to swap ingredients to suit your taste—it’s flexible and super satisfying! (inspired by Jamie Oliver)

How To Make Jamie Oliver Sticky Aubergine Noodles

Prepare the Aubergine: Slice the aubergine into 1cm thick slices, then into 1cm-wide strips. Place them in the air fryer drawer and cook for 15 minutes at 200ºC (400ºF), shaking halfway through.
Add Garlic and Peanuts: Finely slice the garlic and quarter the pak choi. After the aubergine cooks for 15 minutes, add the garlic, peanuts, and sweet chilli sauce. Shake the drawer to coat, then add pak choi and cook for another 5 minutes, until the aubergine is sticky and tender.
Soften the Noodles: Place udon noodles in a bowl and cover with boiling water. Leave them to soften, then drain.
Prepare the Toppings: Finely slice the spring onions and red chilli. Separate the little gem lettuce leaves and pick the mint or coriander leaves.
Combine Everything: Add the drained noodles to the air fryer drawer along with most of the chilli, spring onions, chilli oil, and balsamic vinegar. Toss well and season to taste. Transfer to a serving bowl.
Serve: Garnish with the lettuce leaves on the side, then scatter over the remaining chilli, spring onions, and herbs. Serve immediately.

Why I Love This Recipe

This dish is like a flavor explosion in a bowl—sweet, spicy, fresh, and crunchy. The air fryer makes the aubergine perfectly tender, and the toppings add so much brightness. It’s fast, fun, and really flexible with what you’ve got at home.

Recipe Tips

Shake the aubergine halfway through air frying for even cooking
Add garlic and peanuts at the right time to avoid burning
Use boiling water to soften the noodles perfectly
Add balsamic and chilli oil last to preserve their punchy flavor
Customize with veggies like bell pepper or carrots for extra crunch

How To Store This Jamie Oliver Sticky Aubergine Noodles

At Room Temperature: Only leave out while serving—store within 1 hour.
In the Fridge: Cool and store in an airtight container for up to 2 days.
Reheating: Reheat in a pan over medium heat with a splash of water or oil, stirring occasionally for 3-5 minutes.

FREQUENTLY ASKED QUESTIONS

Nutrition Facts

Serving Size: 1 serving

Calories: 461
Total Fat: 13.4g
Saturated Fat: 1.8g
Total Carbohydrate: 69.9g
Dietary Fiber: 2.6g
Sugars: 24.1g
Protein: 15.3g

Try More Jamie Oliver Recipes:

Jamie Oliver Sticky Aubergine Noodles

Course: Air Fryer Recipes, Dinner

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

461

kcal

Sticky aubergine with udon noodles, sweet chilli, and crunchy peanuts—this quick and colorful dish is bold, plant-based comfort food with a delicious kick.

Ingredients

1 aubergine (250g)
1 clove garlic
1 pak choi
1 tbsp peanuts
1 tbsp sweet chilli sauce
150g udon noodles
4 spring onions
½ red chilli
½ little gem lettuce
2 sprigs mint or coriander
1 tbsp peanut & sesame chilli oil
1 tbsp balsamic vinegar

Directions

Cook aubergine in air fryer at 200ºC for 15 min.
Add garlic, peanuts, sweet chilli sauce, and pak choi; cook 5 more min.
Soften noodles in boiling water.
Slice spring onions, chilli; prep lettuce and herbs.
Toss noodles with chilli, spring onions, oil, and vinegar.
Serve with lettuce, garnish with remaining toppings.