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Eggplant & Coconut Curry Noodles

Eggplant & Coconut Curry Noodles

with Asian Greens & Crispy Shallots

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Set your timers: this is a quick dish with the flavour of a slow-cooked meal. With tender vegetables coated in a luscious coconut curry sauce and crispy shallots, this fragrant bowl of noodles is a choice you can't regret!

This recipe is under 650kcal per serving

Tags:Under 650kcalPlant Based
Allergens:GlutenSoy

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

eggplant

1 packet

udon noodles

(ContainsGluten)

2 clove

garlic

1

carrot

½

long green chilli

1 tin

coconut milk

1 packet

crispy shallots

1 bag

coriander

1 head

Asian greens

½ packet

ginger & lemongrass paste

(May be presentEgg, Milk, Gluten, Soy, Fish, Sesame, Tree Nuts)

1 sachet

Southeast Asian spice blend

Not included in your delivery

olive oil

1 tbs

soy sauce

(ContainsGluten, Soy)

½ tbs

rice wine vinegar

1 pinch

brown sugar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2182 kJ
Fat24.3 g
of which saturates19.1 g
Carbohydrate55.4 g
of which sugars9.9 g
Protein15.2 g
Sodium1020 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
heat resisting bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Preheat the oven to 240°C/220°C fan-forced. Boil the kettle. Cut the eggplant into small chunks. Place the eggplant on a lined oven tray with a generous drizzle of olive oil. Season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.

TIP: Adding enough oil will ensure the eggplant softens in time.

2

While the eggplant is roasting, finely chop the garlic. Thinly slice the carrot into half-moons. Roughly chop the Asian greens. Thinly slice the long green chilli (if using).

3

Add the udon noodles to a medium heatproof bowl. Add enough boiling water to cover the noodles, then set aside until tender, 2-3 minutes. Stir occasionally with a fork to separate. Drain.

4

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the carrot, tossing occasionally, until softened , 4-5 minutes. Add the Asian greens, ginger & lemongrass paste (see ingredients), garlic and Southeast Asian spice blend and cook until wilted and fragrant, 1-2 minutes. Add the coconut milk, soy sauce, a pinch of brown sugar and the rice wine vinegar. Stir to combine and simmer until slightly thickened, 3-4 minutes.

TIP: Add a dash of water to the pan to help speed up the veggie cooking process.

5

Add the roasted eggplant and cooked noodles to the coconut curry. Gently stir to combine and season to taste.

TIP: If the sauce is too thick, add a splash of water to loosen.

6

Divide the eggplant coconut curry noodles between bowls. Top with the crispy shallots and chilli. Tear over the coriander to serve.