The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Speedy Asian-style aubergine noodles
Aubergine is the perfect vehicle for wowzer flavours – in this case, aromatic Chinese five spice, ginger, garlic, tamari and (vegan) oyster sauce. Served up with pepper, spring onions, oodles of noodles and a zippy squeeze of lime, it brings just one word to mind: mmm!
Plants 6
SWK: Source of protein
SWK: High fibre
quick cook
Serving size
Ingredients
- 2 tbsp vegan oyster sauce (Wheat, Soya) (Soy Sauce (Water, SOYA Beans, WHEAT, Salt, Alcohol (Ethanol)), Water, Yeast Extract Powder (Yeast Extract, Salt), Cornflour, Shiitake Mushroom Powder, Citric Acid.)
- 2 unwaxed lime
- 3 aubergine
- 4 tsp Chinese five-spice (Cassia Ground, Fennel Ground, Ginger Ground, Star Anise Ground, Ground Cloves.)
- 2 onion
- 6 spring onion
- 8 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 300g brown rice noodles (Brown rice flour (83.5%), water)
- 3 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 2 pepper
- 2 tbsp sun-dried tomato paste (Water, Sun Dried Tomato (Sun dried tomatoes, Salt), Tomato Paste, White Wine Vinegar 12%, Salt, Ground Oregano, Citric Acid, Ascorbic Acid)
Nutritional Information
Calories: 372
Protein: 12g
Carbs: 75g
Fat: 3.4g
Ingredients
- 150g brown rice noodles (Brown rice flour (83.5%), water)
- 1 pepper
- 1 tbsp sun-dried tomato paste (Water, Sun Dried Tomato (Sun dried tomatoes, Salt), Tomato Paste, White Wine Vinegar 12%, Salt, Ground Oregano, Citric Acid, Ascorbic Acid)
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 1 tbsp vegan oyster sauce (Wheat, Soya) (Soy Sauce (Water, SOYA Beans, WHEAT, Salt, Alcohol (Ethanol)), Water, Yeast Extract Powder (Yeast Extract, Salt), Cornflour, Shiitake Mushroom Powder, Citric Acid.)
- 1 unwaxed lime
- 2 aubergine
- 2 tsp Chinese five-spice (Cassia Ground, Fennel Ground, Ginger Ground, Star Anise Ground, Ground Cloves.)
- 1 onion
- 3 spring onion
Nutritional Information
Calories: 383
Protein: 13g
Carbs: 76g
Fat: 3.6g
Speedy Asian-style aubergine noodles
Aubergine is the perfect vehicle for wowzer flavours – in this case, aromatic Chinese five spice, ginger, garlic, tamari and (vegan) oyster sauce. Served up with pepper, spring onions, oodles of noodles and a zippy squeeze of lime, it brings just one word to mind: mmm!
Cook time:
20 mins
Cuisine:
Asian
Food group:
Vegan
Allergens: Wheat, Soya
Cooking Instructions
Before you start
- 1x baking tray lined with foil
- 1x large non-stick frying pan
Grill the aubergines
- Heat your grill to high. Dice the aubergines into 2cm chunks.
- Put the aubergines on a baking tray lined with foil, sprinkle over half the five-spice and spritz with cooking spray. Grill for 8-10 mins, until just soft and charred.
Cook the noodles
- Meanwhile, cook the noodles in boiling water for 3-4 mins. Drain, then rinse.
Slice & fry
- Peel the onions and cut each into 8 wedges, and deseed and thinly slice the peppers. Slice the spring onions into 1cm pieces.
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the onion wedges and peppers for 4-5 mins.
- Stir in the remaining five-spice, half the spring onions and both pastes and cook for 2 mins.
Things get saucy!
- Add the aubergines, tamari and oyster sauce to the frying pan. Pour in 150ml water (250ml for 4 portions), stir well and simmer for 1-2 mins.
Add your finishing touches
- Squeeze the juice from half a lime (a whole lime for 4 portions – to taste) into the stir-fry and cut the rest into wedges.
- Stir the noodles into the stir-fried veg, then scatter over the remaining spring onions and serve with the lime wedges.