Instant noodles are dressed up in a spicy, creamy gochujang and peanut butter sauce and topped with sticky soy aubergine in this quick midweek dinner recipe.
Zhuzhing up instant noodles is a favourite pastime of ours. These creamy, spicy and salty noodles make the perfect quick vegan supper – you can also swap the aubergine for any leftover cooked veg that need to be used up.
Cook Time: 40 minutes
- 1 aubergine, cut into 2cm chunks
- 2 tbsp vegetable oil
- 2 tbsp soy sauce
- 2 tbsp gochujang paste
- 2 tbsp peanut butter
- 2 packets of vegan instant ramen
- spring onion, thinly sliced
- Preheat the oven to 180°C fan.
- Line a baking tray with baking paper. Toss the aubergines in a bowl with the oil, spread out on the baking tray and roast for 20 minutes. Remove from the oven and pour over the soy sauce, tossing well to coat. Return to the oven for 15 minutes until the aubergine is tender, sticky and caramelised. If it looks a little dry and overdone, add a splash of water to the tray to help you get it saucy and coated again.
- In a small bowl, whisk together the gochujang, peanut butter and ramen seasoning packets with 3 tablespoons of water. Set aside.
- Set a large saucepan of water over a medium heat and bring to a boil. Cook the ramen for 3–4 minutes until tender. Drain in a colander, then add back to the pan and pour in the gochujang mixture. Stir well to combine.
- Serve the noodles topped with the sticky soy aubergine and spring onion to garnish.
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