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13 Apr, 2024

Sticky noodles with crispy aubergine

After craving a noodle salad with asian flavours one lunchtime, we came up with this in the kitchen and have been making it on repeat. Aubergine tastes so good when crisped up in a light, gluten-free batter, made even better with a sticky-sesame sauce tossed with crunchy veg and noodles.


Serves 2.


For the crispy aubergine

  • 1 aubergine, diced into 1 inch cubes
  • 1 egg
  • 2 tbsp chickpea flour or gf plain flour
  • 100ml water

For the sticky noodles

  • 2 tbsp sesame oil
  • 2 spring onions, sliced
  • 1 tbsp ginger, sliced
  • 2 garlic cloves, sliced
  • 1 tbsp brown rice vinegar
  • 2 tbsp tamari soya sauce
  • 1 tbsp honey or maple syrup
  • 150g vermicelli noodles
  • 1/4 small white cabbage, sliced
  • 1/4 small red cabbage, sliced
  • Handful mangetout, sliced
  • 1 red chilli, sliced
  • Small bunch coriander, roughly chopped
  • 1 tbsp black and white sesame seeds, toasted


  1. In a large mixing bowl, whisk the egg and flour together to form a paste, gradually add the water until you have a light dripping consistency, similar to a light pancake mix.
  2. Mix through the aubergine ensuring that every piece is covered in the batter and place in the fridge for 20 minutes to chill.
  3. Make your sticky sauce by adding the sesame oil, spring onions, ginger, garlic, vinegar, tamari sauce and honey in a pan. Place the pan on a medium heat and bring to the boil, then turn the heat low and simmer for 10 minutes.
  4. While your sauce is simmering, bring a pan of water to the boil and drop in vermicelli noodle, boil for 5 minutes until soft and then drain and place them in cold water until you need them.
  5. Place the cooked noodles in a mixing bowl along with the cabbage, mange tout and chilli and pour over the sauce. Mix through and leave to marinate while you cook the aubergine.
  6. Place a frying pan on a medium heat. Add a drizzle of oil to the pan. When the oil is hot, add the aubergine chunks one at a time and turn them when they are golden on each side. You may have to do this in batches.
  7. Once the aubergine has all been cooked, assemble the dish by placing the noodles and veg on the plate, topping with the crispy aubergine and garnishing with the coriander, sesame seeds and extra chilli if you wish.

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