Jamie's Feasts for a Fiver
By Jamie Oliver
25 mins
Not Too Tricky
serves 2
About the recipe
Sometimes I just want a plate of food that’s comforting, vibrant and full of the good stuff. With plenty of bright veg and a punchy dressing, this delivers big on all fronts. And if you’re not an aubergine fan, this might just change your mind!
Recipe From
Ingredients
1 orange
1 aubergine (300g)
olive oil
1 handful of salted peanuts (40g)
2 nests of dried egg noodles (140g)
½ a bunch of fresh mint (15g)
1 clove of garlic
5cm piece of fresh ginger
1 fresh red chilli
2 tablespoons low-salt soy sauce
1 teaspoon fish sauce
2 teaspoons runny honey
red wine vinegar
4 spring onions
160g sugar snap peas
1 carrot
Top Tip
Peel the ginger, then pop it in the freezer. This way, it’ll be much easier to grate, and will keep for much longer, too. You can also do this with things like chilli.
Method
- Halve the orange and aubergine lengthways, then rub the aubergine flesh with the cut-side of the orange.
- Slash the flesh side of the aubergine in a criss-cross fashion, and place skin-side down in a large non-stick casserole pan on a high heat with 1 tablespoon of olive oil and a pinch of sea salt.
- Strip in a piece of orange peel using a speed-peeler, then pour in 1cm of boiling water, pop the lid on and bring to the boil. Cover and cook for 15 minutes, or until all the water has cooked away.
- Toast the peanuts in a medium pan for 1 minute, then tip into a pestle and mortar and bash so you have a nice mixture coarse and fine. Remove to a small bowl.
- Half-fill the pan with boiling water and cook the noodles according to the packet instructions, then drain and set aside.
- Pick the mint leaves, placing the baby ones in a bowl of iced water, and set aside. Roughly chop the stalks and place in the pestle and mortar. Peel the garlic, peel and roughly slice the ginger, and add. Trim and finely slice the chilli (deseed if you like), adding half to the pestle and mortar and placing the other half in the iced water. Bash with a pinch of salt and 4 mint leaves.
- Remove the orange peel from the pan and add to the pestle and mortar with the soy sauce, fish sauce and 1 teaspoon of honey. Squeeze in the orange juice, add 2 tablespoons of oil and 1 tablespoon of red wine vinegar, then pound and muddle together.
- Finely slice the green spring onion tops, adding them to the bowl of iced water. Roughly clank the white parts into 4 and add to the aubergine pan along with the sugar snaps, jiggling and tossing the pan regularly for 5 minutes.
- Scrub the carrot, carefully slice it lengthways at ½cm intervals leaving it intact at the top, then speed-peel into long thin strips. Push the aubergine to one side of the pan and drizzle the remaining honey to the side of the aubergine. Add the carrots, mint leaves and 1 tablespoon of vinegar. After a minute or two, remove the aubergine to serving plates.
- Using tongs, transfer the noodles straight into the pan, remove from the heat, tip in the dressing and toss quickly to coat.
- Serve the noodles and veg alongside the aubergine, then drain and scatter over the reserved chilli, spring onion and baby mint. Finish with a sprinkle of peanuts, then get stuck in!
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