Crispy Asian Eggplant, Chicken & Carrot Noodle Salad
with Tangy Lemon Dressing & Crispy Shallots
Eggplant is known in our storybooks as the veggie ruler! Dress it in the finest sweet and soy flavours with a golden crispy glow and marvel at the wealth of flavour the carrot noodle salad brings with gems such as ponzu and a lemon dressing. We bow before the might of this eggplant dish!
This recipe is under 650kcal per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
baby spinach leaves
Sweet Soy Seasoning
(Contains Gluten, Soy; )
(Contains Soy; May be present traces of egg, milk, Gluten, Fish, Sesame, Tree Nuts, traces of sulphites. )
(May be present milk, Gluten, Peanuts, Soy, Sesame, Tree Nuts. )
Shredded Cabbage Mix
(Contains Egg, Soy; )
Not included in your delivery
(Contains Sesame; )
(Contains Gluten; )
• Finely chop garlic. Roughly chop baby spinach leaves. Cut eggplant into bite-sized chunks. • Zest lemon to get a good pinch, then cut in half. Cut chicken breast into 2cm chunks. • In a large bowl, combine sweet soy seasoning, eggplant, chicken and a drizzle of olive oil. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-low heat. • Cook garlic until fragrant, 1-2 minutes. Transfer garlic oil mixture to a large bowl. • To the bowl with garlic oil, add lemon zest, ponzu sauce, the sesame oil and a generous squeeze of lemon juice. Season and stir to combine. • Add carrot noodles to the lemon dressing. Toss to coat and set aside.
• Return the frying pan to medium-high heat with enough olive oil to cover the base. Add cornflour (see ingredients) and the plain flour to the eggplant and chicken, tossing to coat. • When oil is hot, dust off any excess flour from eggplant and chicken, then cook, tossing occasionally, until browned and cooked through, 5-6 minutes. • Transfer to a paper towel-lined plate.
• Meanwhile, add shredded cabbage mix and baby spinach to the carrot noodles. Toss well to combine and season to taste. • Divide carrot noodle salad between bowls. • Top with crispy Asian eggplant and chicken. • Drizzle over garlic aioli and garnish with crispy shallots. Enjoy!