Soy-glazed Aubergine and Edamame Noodle Bowls

Hi, this recipe if from a Lidl Magazine my grandparents picked up for me a while ago. It was very tasty and was something I would do again but with more variations e.g maybe a different vegetable and experiment with different stir frys as we all like them now. I would recommend using whatever veg you have in if you can't get the 'correct' veg as it all works in a stir fry and doesn't take away from the meal at all. Enjoy!!

Dietary Info:

-Contains Gluten {In the noodles as they are made with flour, feel free to substitute to your dietary needs}

-Contains Nuts {They are used as a nice, crispy added touch. Just don't use them or get some spicy chickpeas instead}

-May contain Dairy {Some people class egg as dairy and egg is in the noodles}

-Unsuitable for Vegans {the egg noodles}

-Suitable for Vegetarians/ Pescatarians

Serves: 4

Prep Time: 5mins

Cook Time: 55mins

Per serving: {If using exact ingredients, e.g, the Oaklands edamame mix, not your own. If using your own, the numbers will vary but probably not drastically unless you make big changes to the recipe.}

Calories: 367

Sugar: 6.4g

Fat: 9.1g

Saturated Fat: 1.2g

Salt: 1.55g

Ingredients:

-1 pack of 'Oaklands Edamame Bean Stir Fry Mix' {I made my own using Tesco sliced spring greens, 1/2 a red onion, some edamame beans ,a few florets of broccoli and half a carrot finely chopped}

-2 aubergines

-4tsp dark soy sauce {I ended up using 5 by accident}

-2 garlic cloves, finely grated

-4tsp olive oil {I ended up using 5 by accident}

-250g medium egg noodles

-1 lime, 1/2 juiced, 1/2 cut into 4 wedges {I forgot to add this}

-20g roasted peanuts, roughly chopped {I used a handful of Graze spicy peas mix}

Method:

1: Preheat the oven to 200°C / 180°C fan / 390°F/ Gas 6.

2: Cut the aubergines in half, and score the flesh with a small knife to create a grid pattern, then place them score side up on a baking tray. {I scored the flesh in a diamond pattern}
3: For the glaze, mix the garlic with 3tsp of soy soy sauce, 3tsp oil and some black pepper, to taste. Brush over the aubergines and roast in the oven for 45-50mins until sticky and tender. {I used 4tsp of soy sauce and oil as I thought it meant add all the soy sauce and all the oil. It worked fine though. My aubergines cooked in about 30-40mins}
4: 10mins before the aubergines have finished cooking, cook the noodles as per packet instructions. {Probably a good idea to check the packet before then just in case the need more than 10mins!}
5: Meanwhile, heat the remaining oil in a frying pan and cook the edamame stir-fry mix for 5mins until just cooked. Squeeze in half the lime juice and remaining soy sauce, then toss through the noodles and heat gently through. {Make sure you do this!}
6: Serve the aubergine alongside the vegetables and noodles and a wedge of lime, scattering over chopped peanuts to garnish.