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!
Ingredients Needed
- 1 aubergine (250g / 9 oz)
- 1 clove of garlic
- 1 pak choi
- 1 tbsp unsalted roasted peanuts
- 1 tbsp sweet chilli sauce
- 150g straight-to-wok thick udon noodles (5.3 oz)
- 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 Sticky Aubergine Noodles
- Prepare the aubergine: Slice the aubergine lengthways into 1cm (1/2 inch) thick slices, then cut into 1cm (1/2 inch)-wide strips. Place the aubergine in the air fryer drawer and cook for 15 minutes at 200ºC (400ºF), shaking halfway through.
- Add garlic and peanuts: Peel and finely slice the garlic. Quarter the pak choi. After 15 minutes, add garlic, peanuts, and sweet chilli sauce to the drawer. Shake to coat, then add pak choi and cook for another 5 minutes, or until the aubergine is soft and sticky.
- Prepare the noodles: Place the udon noodles in a bowl, cover with boiling water, and leave to soften. Set aside.
- Prepare toppings: Trim and finely slice the spring onions and fresh red chilli. Separate the lettuce leaves and pick the herb leaves.
- Combine everything: Drain the noodles and add them to the air fryer drawer with most of the chilli, spring onions, chilli oil, and balsamic vinegar. Toss well, season to taste, and transfer to a serving bowl.
- Serve: Add the lettuce leaves on the side, scatter the remaining chilli, spring onions, and herb leaves over the top, then serve immediately.
Recipe Tips
- Don’t overcook the aubergine: Keep an eye on it while cooking. You want it to be soft and sticky but not mushy—this adds the perfect texture.
- Use boiling water for noodles: To soften the udon noodles, use boiling water, then let them sit for a few minutes. This ensures they don’t turn soggy.
- Shake halfway through cooking: Give the aubergine a good shake halfway through air frying to make sure it cooks evenly and crisps up nicely.
- Add chilli oil and balsamic last: Add the chilli oil and balsamic vinegar just before serving. This keeps their flavor fresh and vibrant.
- Customize with extra veggies: If you want to add more crunch, try adding some sliced bell peppers or carrots to the dish alongside the pak choi.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Sticky Aubergine Noodles cool to room temperature. Store in an airtight container in the fridge for up to 2 days.
- Reheat: Heat the noodles in a pan over medium heat with a splash of water or oil to prevent sticking. Stir occasionally for 3-5 minutes until heated through.
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
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