Aubergine & Pepper Coconut Noodles
★★★★★ Rating

Aubergine & Pepper Coconut Noodles

Double the flavor! Our Aubergine & Pepper Coconut Noodles serve 2 and feature a creamy lemongrass broth and silky rice noodles. The perfect 20-minute vegan dinner.
Dominique Woolf Dominique Woolf
FEEDS:
2
TAKES:
20

INGREDIENTS

  • 2 aubergines, cut into small cubes
  • 2 red peppers, sliced into strips
  • 8 tbsp (or 1 small jar) Lemongrass & Ginger Spice Paste
  • 400ml (1 tin) coconut milk
  • 250–300ml vegetable/chicken stock (Reduced slightly to keep it creamy)
  • 2 nests rice noodles (approx. 100g dried)
  • Neutral oil & Sea salt
To finish:
  • Chilli Crunch, lime wedges, coriander, and sliced spring onions

SHOP THE RECIPE

LEMONGRASS + GINGER SPICE PASTE
LEMONGRASS + GINGER SPICE PASTE
£5.00
CHILLI CRUNCH
CHILLI CRUNCH
£5.49

DIRECTIONS

  1. Cook the noodles according to packet instructions. Drain and set aside.
  2. Heat a little oil in a frying pan. Add the aubergine cubes and cook for 5–7 minutes until softened and lightly golden.
  3. Add the pepper strips and cook for another 2 minutes.
  4. Cook for 30 seconds. Stir in the Lemongrass & Ginger Spice Paste to coat the veg.
  5. Pour in the coconut milk and stock. Simmer for 3–4 minutes until slightly thickened and the aubergine is tender.
  6. Add the noodles to the pan and toss to coat in the coconut broth. Add a splash of water/stock if you want it soupier.
  7. Taste and season with salt or lime juice.
  8. Serve with coriander, spring onion and Chilli Crunch
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