The aubergine in this noodle dish adds an almost ‘meaty’ texture
Preparation time: 15 minutes
Cooking time: 15 minutes
2 tbsp coconut oil or sunflower oil
1 aubergine, diced
2 large garlic cloves, finely chopped
2.5cm/1in piece of fresh root ginger, peeled and finely chopped
1 tsp Chinese five-spice powder
1 tbsp sesame oil
1–2 tbsp reduced-salt soy sauce
4 wholegrain noodle nests, about 70g each
200g long-stem broccoli
1 large handful of toasted cashew nuts
½ tsp dried chilli flakes, to serve (optional)
1 Bring a large pan of water to the boil over a medium heat.
2 While the water is coming to the boil, heat a large wok over a high heat. Add the oil and, when hot, toss in the aubergine. Stir-fry for 8 minutes until very tender and starting to turn golden. Add the garlic and ginger and stir-fry for another minute before adding the five-spice powder, sesame oil and soy sauce and heating through briefly.
3 Meanwhile, add the noodles to the pan of boiling water, stir to separate the strands and cook following the instructions on the packet. Add the broccoli 3 minutes before the end of the noodle cooking time.
4 Using tongs, scoop the noodles and broccoli out of the cooking water into the wok. Add six tablespoons of the cooking water and toss until everything is combined and heated through. Serve the noodles topped with the cashew nuts and a few chilli flakes, if you like.
Recipe and image courtesy of Vegetarian Food for Healthy Kids by Nicola Graimes © Nicola Graimes 2016 published by Nourish Books, London, Paperback, £12.99