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Szechuan Pepper Aubergine Noodles veganuary recipe

Szechuan Pepper Aubergine Noodles veganuary recipe

This recipe has kindly been provided to us by the team at Root Kitchen UK.

Root Kitchen UK deliver frozen plant-based meals, and this is actually the recipe for one of their meals! If it looks nice but you don’t want to cook it yourself, go to to order this and other 100% frozen plant-based meals.

It’s so tasty we’ve also featured it in our 2021 Veganuary recipe guide, where we’re sharing 31 vegan recipes throughout Jan 2021 to help people doing the challenge.

Will you be trying it?


Serves 2

  • 2 fat garlic cloves, crushed
  • 20g piece of ginger, grated
  • 3 tbsp toasted sesame oil
  • 1 shallot / 1/2 small onion (30g), finely diced
  • 1 tsp Szechuan peppercorns, bashed in a pestle & mortar
  • 3 tbsp dark soy sauce
  • 3 tbsp maple syrup
  • 2 tbsp rice vinegar
  • 1 large aubergine, cut into 1 inch wedges
  • 150g soba noodles


Heat 2 tbsp of the sesame oil in a pan over a medium heat, place another pan of water on to boil.

Add the garlic, ginger and shallot to the sesame oil and gently fry for 5-10 minutes until soft and translucent.

Add the Szechuan pepper and cook for 1-2 minutes more, then add the dark soy, maple & rice vinegar. Simmer to thicken the sauce slightly then set to one side.

Place the noodles in the boiling water, cook to pack instructions.

Place a large deep frying pan over a medium heat with the remaining 1 tbsp sesame oil. Pan fry the aubergine until caramelised and softened. Pour in the Szechuan pepper sauce and drained cooked noodles, then stir to combine everything.

Split between 2 bowls & dig in!

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