Toggle Nav
My Cart

Vegan Aubergine & Courgette Coconut Rice Noodles

Search recipes

Browse all categories

Vegan Aubergine & Courgette Coconut Rice Noodles

A guilt-free weeknight dinner that pleases the whole family! The best part of this dish is the delicious sauce that coats the vegetables and, of course, coconut rice noodles which are a dream.

 

Makes 4 portions

 
 

Ingredients

- 2 aubergines

- 2 courgettes

- 350g rice noodles

- 300ml coconut milk

- 4 tablespoons soy sauce

- 3-4 tablespoons toasted sesame oil

- 2 tablespoons rice vinegar

- 1 tablespoon brown sugar (we like to use dark, but light also works)

- 2 cloves garlic, grated

- 1 tablespoon fresh ginger, grated

- ½ teaspoon hot chili powder

- 1 teaspoon mustard seeds

- 1 teaspoon nigella seeds

- 2 bay leaves

- Salt and pepper to taste

- To serve: sesame seeds, fresh basil, mint and red chilies to taste

 
 

Method

1. Start by chopping the aubergine and courgettes into long triangle shapes

2. Heat up a wok in medium-high heat and, once hot, add 1-2 tablespoons sesame oil and fry the aubergines and courgettes for 5-6mins until softened

3. Remove the vegetables from the wok, lower the heat to medium and add another 1-2 tablespoons of sesame oil alongside the mustard seeds. Fry for 1 minute

4. Add the nigella seeds, garlic, ginger and chili powder and fry until aromatic, approximately 1 minute

5. Lower the heat further. Add the soy sauce, sugar, vinegar and 4 tablespoons (c. 60ml) water and let the sauce simmer for 3 minutes

6. Add the courgette and aubergine to the wok alongside salt and pepper to taste, stirring so the sauce evenly coats the vegetables, and cook for 10-15 minutes until the vegetables reach your desired softness

7. Meanwhile, cook the rice noodles according to the package instructions

8. In a saucepan over medium heat, simmer the coconut milk with a pinch of salt and the bay leaves for 5 minutes

9. Remove the bay leaves and, after the noodles have cooked, add them to the coconut milk, stirring well so the noodles are fully coated in the milk

10. Serve the noodles and sprinkle sesame seeds. Add the delicious saucy vegetables and top with lots of fresh herbs and red chili (tip: the basil and mint combination is perfect for this dish)

11. Enjoy!

Pantree

Comments