Name: Ginger noodles with chicken & hoisin aubergines
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2
Cuisine: Asian
Ingredients: 1 ½ tbsp rapeseed oil; 2 chicken breasts cut in half so you have 4 thin breasts; 1 small aubergine cut in half and then into wedges; 1 ½ tbsp hoisin sauce; 100g wholewheat noodle; ½ x 100g pack beansprout; 4 spring onions finely chopped; ¼ Chinese cabbage shredded; small pack coriander roughly chopped; juice 1 lime; 1 ball stem ginger from a jar, very finely chopped, plus 1 tbsp syrup

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Ginger noodles with chicken & hoisin aubergines

Ginger noodles with chicken & hoisin aubergines

Good Food team

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Serves 2

Easy

Prep: 15 mins

Cook: 35 mins

A star rating of 4.5 out of 5.4 ratingsRate

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Give chicken a mouth-watering twist by serving it with stir-fried noodles packed with ginger, Chinese cabbage and bean sprouts

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Ingredients

Nutrition

Units:

MetricUS

1 ½ tbsp rapeseed oil
2 chicken breasts

cut in half so you have 4 thin breasts
1 small aubergine

cut in half and then into wedges
1 ½ tbsp hoisin sauce
100g wholewheat noodle
½ x 100g pack beansprout
4 spring onions

finely chopped
¼ Chinese cabbage

shredded
small pack coriander

roughly chopped
juice 1 lime
1 ball stem ginger

from a jar, very finely chopped, plus 1 tbsp syrup

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Nutrition: per serving

kcal467

low
fat11g

low
saturates1g
carbs54g
sugars15g
fibre6g
protein39g
salt1.6g

Method

step 1

Heat a griddle pan. Rub 1 tsp of oil onto the chicken breasts and season. Griddle for around 4 mins on each side or until cooked through. Set aside.
step 2

Toss the aubergine in the remaining oil and griddle for 5 mins on all sides, including the skin side, until tender. You may need to turn down the heat and keep turning the aubergine, as it will take some time to become totally soft. Brush with the hoisin sauce and cook for another 1-2 mins.
step 3

Meanwhile, cook the noodles following pack instructions, adding the beansprouts for the last 30 secs of cooking. Drain thoroughly. Mix with the remaining ingredients, saving a handful of spring onions. Season and put on plates or in bowls. Lay the chicken and grilled aubergine on top. Scatter over the remaining spring onions and serve.

Recipe from Good Food magazine, March 2014

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A star rating of 4.5 out of 5.4 ratings

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