Ginger noodles with chicken & hoisin aubergines

Ginger noodles with chicken & hoisin aubergines

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(4 ratings)

Prep: 15 mins Cook: 35 mins


Serves 2
Give chicken an Asian twist by serving it with stir-fried noodles packed with ginger, Chinese cabbage and bean sprouts

Nutrition and extra info

Nutrition: per serving

  • kcal467
  • fat11g
  • saturates1g
  • carbs54g
  • sugars15g
  • fibre6g
  • protein39g
  • salt1.6g
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  • 1½ tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 2 chicken breasts, cut in half so you have 4 thin breasts
  • 1 small aubergine, cut in half and then into wedges



    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 1½ tbsp hoisin sauce
  • 100g wholewheat noodle
  • ½ x 100g pack beansprout


    been sp-rowts

    The two most common beansprouts are the green-capped mung bean

  • 4 spring onions, finely chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • ¼ Chinese cabbage, shredded
  • small pack coriander, roughly chopped
  • juice 1 lime



    The same shape, but smaller than…

  • 1 ball stem ginger from a jar, very finely chopped, plus 1 tbsp syrup


  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.

  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.

  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.

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Comments, questions and tips

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29th May, 2020
Cooked this the first time with the chicken but found I loved the eggplant so much more so now cook this with double eggplant no chicken. I often throw in some frozen veges when cooking the noodles to bulk this up
8th Jun, 2018
Didn't try it with the noodles but the chicken and aubergine were delicious!
12th Mar, 2014
The chicken and noodles were good (3 stars)- the cabbage and spring onions gave a nice crunch- but it was aubergines that made it (5 stars)- they were delicious!
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