Nutrition and extra info
Nutrition: per serving
- kcal467
- fat11g
- saturates1g
- carbs54g
- sugars15g
- fibre6g
- protein39g
- salt1.6g
Ingredients
- 1½ tbsp 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
Aubergine
oh-ber-geenAlthough 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
Beansprouts
been sp-rowtsThe two most common beansprouts are the green-capped mung bean…
- 4 spring onions, finely chopped
Spring onion
sp-ring un-yunAlso 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
Lime
ly-mThe same shape, but smaller than…
- 1 ball stem ginger from a jar, very finely chopped, plus 1 tbsp syrup
Method
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.
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.
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.
Comments, questions and tips