Crispy Asian Eggplant, Chicken & Carrot Noodle Salad
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Crispy Asian Eggplant, Chicken & Carrot Noodle Salad

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.

Calorie Smart

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time25 minutes
Cooking Time


Serving amount

2 clove


1 bag

baby spinach leaves





1 sachet

Sweet Soy Seasoning

(Contains Gluten, Soy; )

1 packet

ponzu sauce

(Contains Soy; May be present Egg, Milk, Gluten, Fish, Sesame, Sulphites, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Walnut, Pine Nut. )

1 packet

Carrot Noodles

1 packet


(May be present Milk, Gluten, Peanut, Soy, Sesame, Almond, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut, Brazil Nut. )

1 bag

Shredded Cabbage Mix

1 packet

garlic aioli

(Contains Egg, Soy; )

1 packet

Crispy Shallots

1 packet

chicken breast

Not included in your delivery

olive oil

1 tsp

sesame oil

(Contains Sesame; )

1 tbs

plain flour

(Contains Gluten; )


Nutrition Values

Energy (kJ)2436 kJ
Fat26.2 g
of which saturates5 g
Carbohydrate46.6 g
of which sugars21.2 g
Protein38.9 g
Sodium1422 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Non-Stick Pan



• 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!