Hamdi Saidani This Sticky Aubergine Noodles recipe is a savory and quick recipe, which is made with tender aubergine and thick udon noodles. It’s the perfect 20-minute meal, ready in about 25 minutes.
Sticky Aubergine Noodles Recipe 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 Sticky Aubergine Noodles
- Air-Fry the Aubergine: Slice the aubergine into 1cm thick strips. Scatter them into the air-fryer drawer and cook for 15 minutes at 200ºC (400°F), shaking the drawer halfway through.
- Prepare the Other Ingredients: While the aubergine cooks, peel and finely slice the garlic. Quarter the pak choi lengthwise. Trim and finely slice the spring onions and the chilli. Pick the herb leaves.
- Add Flavour: After 15 minutes, pull out the air-fryer drawer. Scatter in the garlic and peanuts, spoon over the sweet chilli sauce, and shake to coat everything. Add the pak choi alongside the aubergine.
- Finish Cooking: Cook for another 5 minutes at 200ºC (400°F), or until the aubergine is soft and sticky and the pak choi is tender.
- Combine and Serve: While the vegetables finish, place the noodles in a bowl and cover with boiling water to soften. Drain the noodles well and add them to the air-fryer drawer with most of the chilli and spring onions, the chilli oil, and the balsamic vinegar. Toss everything together well, season with salt and pepper, and tip into a serving bowl. Serve with the lettuce leaves on the side and a final scattering of the remaining chilli, spring onions, and herb leaves.
Recipe Tips
- How to get the aubergine perfectly soft and sticky? The air-fryer is perfect for this. It roasts the aubergine until tender, and the final few minutes with the sweet chilli sauce creates a delicious sticky glaze without it becoming oily.
- Can I make this without an air-fryer? Yes. You can achieve a similar result in a very hot wok or large frying pan. Stir-fry the aubergine strips in a little oil for 10-12 minutes until soft and browned, then add the other ingredients as directed in the recipe.
- Can I use different noodles? Absolutely. If you don’t have udon, this dish would be delicious with ramen noodles, soba noodles, or even rice vermicelli.
- How to adjust the spice level? The heat comes from the fresh chilli and the chilli oil. For a milder dish, deseed the chilli completely and use a little less chilli oil. For a spicier kick, leave the seeds in or add an extra dash of your favourite hot sauce.
What To Serve With Sticky Aubergine Noodles
This is a fantastic one-bowl meal, but if you want to add some extra elements, it would be great with:
- Crispy spring rolls
- A simple cucumber salad
- Steamed edamame beans
How To Store Sticky Aubergine Noodles
- Refrigerate: This dish is best enjoyed fresh, straight from the air-fryer. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat gently in a non-stick pan over a medium-low heat with a splash of water to loosen the sauce and noodles.
Sticky Aubergine Noodles Nutrition Facts
- Calories: 450-550 kcal
- Fat: 20g
- Carbohydrates: 55g
- Protein: 15g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What are u0022straight-to-woku0022 udon noodles?
These are thick, Japanese wheat noodles that are pre-cooked and vacuum-sealed. They don’t need to be boiled like dried pasta; a quick soak in hot water or adding them directly to a stir-fry is all that’s needed to heat them through.
Is this recipe vegan?
Yes, as written, this recipe is fully vegan. It’s a fantastic and satisfying plant-based meal.
Can I add a protein to this dish?
Yes, this dish is a great base for adding protein. Cubed firm tofu, pre-cooked shredded chicken, or a handful of prawns would all be delicious additions. Add the tofu with the aubergine, or stir in the cooked chicken/prawns at the very end with the noodles.
Try More Recipes:
Sticky Aubergine Noodles Recipe
Course: DinnerCuisine: Asian-InspiredDifficulty: Easy2
10
minutes20
550
kcalA quick and easy one-drawer air-fryer meal featuring tender, sticky aubergine, crisp pak choi, and thick udon noodles in a sweet and savory chilli sauce.
Ingredients
1 aubergine
1 clove of garlic
1 pak choi
1 tbsp roasted peanuts
1 tbsp sweet chilli sauce
150g straight-to-wok udon noodles
4 spring onions
½ red chilli
½ little gem lettuce
Fresh mint or coriander
1 tbsp peanut & sesame chilli oil
1 tbsp balsamic vinegar
Directions
- Air-fry the aubergine strips at 200ºC (400°F) for 15 minutes.
- Add the sliced garlic, peanuts, sweet chilli sauce, and pak choi to the drawer. Cook for 5 more minutes.
- Meanwhile, soften the udon noodles in a bowl of boiling water.
- Drain the noodles and add them to the air-fryer drawer with the chilli, spring onions, chilli oil, and balsamic vinegar.
- Toss everything together to combine and season to taste.
- Serve immediately, topped with fresh herbs.
Notes
- This entire recipe is made in a single air-fryer drawer for minimal cleanup.
- The ice water trick for the spring onions and chilli (from the original inspiration) is a great way to make them extra crisp for the garnish.
- This is a very fast recipe, so have all your ingredients prepped and ready before you start cooking.
- The combination of sweet chilli sauce, chilli oil, and balsamic vinegar creates a perfectly balanced sweet, spicy, and tangy sauce.