Easy Chili Peanut Aubergine Noodles | Plant based vegan recipe

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter is lower in calories, while sunflower seed butter is nut-free.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos offer a lower-sodium option.

chili paste

🥗Healthier: sriracha

💰Cheaper: hot sauce

Sriracha provides a similar flavor with less heat.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat option, while canola is more budget-friendly.

Heat a wide bottom non-stick pan on high heat.

Chop 200 grams of chestnut mushrooms and 1 aubergine into similar size pieces.

Add 1 tablespoon of oil to the hot pan and a pinch of salt; mix to draw moisture out of the vegetables.

Grate 1 carrot using the largest part of a box grater and slice 1 chili into thin strips, removing seeds if desired.

Cook the aubergine and mushrooms for about 8 minutes until softened, stirring occasionally.

In a bowl, mix together 4 tablespoons of peanut butter, 5 tablespoons of tamari or soy sauce, 4 tablespoons of maple syrup, and 3 tablespoons of apple cider vinegar until well combined.

Add 4 tablespoons of water to the dressing to help emulsify it into a creamy sauce.

Once the aubergines are nearly cooked, add 2 tablespoons of water to the pan to make them juicier.

Add half of the dressing to the pan with the cooked aubergines and mushrooms; mix well.

Incorporate the grated carrot and some of the sliced chili into the pan.

Add 200 grams of cooked rice noodles to the pan and mix gently to combine.

Tear a handful of baby spinach and add it to the mixture, along with the remainder of the dressing, leaving a little for later.

Reduce heat to medium and taste the dish, adjusting seasoning as necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens