Ingredients

The following ingredients have 2 Servings
  • 2 medium aubergines
  • vegetables or groundnut oil
  • 100g dried medium egg noodles
  • sesame oil
  • 2 spring onions, shredded
  • a handful coriander, chopped
  • 3 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1 red chilli, finely chopped plus extra to serve if you like
  • 1 clove garlic, crushed
  • walnut-sized piece ginger, finely grated
  • 2 tbsp rice vinegar

Instruction

  • Mix all the sauce ingredients together and leave to sit while you cook the aubergine.
  • Cut the aubergines into thick batons. Put in a bowl and toss with 1 tbsp oil and a good sprinkling of salt.
  • Heat a large non-stick frying pan. Add the aubergine and dry fry on a medium/low heat until golden and completely tender and cooked through. Don’t be tempted to add any extra oil as this will make the finished dish too greasy.
  • Cook the noodles following the packet instructions. Drain and toss with a few drops of sesame oil then divide between two shallow bowls. Add the sweet soy mix to the aubergine pan and let it bubble up for a couple of minutes.
  • Spoon the aubergine and sauce over the noodles then finish with a sprinkle of spring onion, coriander and extra chilli if you like.