World Cuisine

  • 2 aubergines
  • 1 teaspoon chilli oil
  • 4 tablespoons sesame oil
  • 6 tablespoons light soy sauce
  • 4 tablespoons sweet chilli sauce
  • 2 tablespoons Shaoxing rice wine
  • 3 tablespoons clear honey
  • 3 tablespoons sesame seeds, toasted
  • 150 g (5 oz) dried fine egg noodles
  • 1 teaspoon peeled and finely chopped fresh root ginger
  • 1 garlic clove, crushed
  • 25 g (1 oz) baby spinach leaves
  • 1 red pepper, deseeded and finely chopped
  • 8 spring onions, thinly sliced
  • 50 g (2 oz) bean sprouts
  • large handful of roughly chopped coriander leaves

Prick each aubergine all over with a fork, place on a baking sheet and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 30 minutes, or until softened. Leave to cool.

Meanwhile, mix together the oils, soy sauce, sweet chilli sauce, rice wine and honey in a bowl. Stir in the sesame seeds and divide the dressing between 2 wide bowls.

Cook the noodles in a saucepan of boiling water for about 3 minutes, or according to the packet instructions, until just tender. Drain, add to one of the bowls of dressing and toss to coat evenly.

Mix the ginger and garlic into the remaining bowl of dressing.

Cut the aubergines in half lengthways and peel away and discard the skin. Using a spoon, scoop the flesh into the bowl of garlicky dressing. Stir in the spinach, red pepper, spring onions and bean sprouts, then add the dressed noodles and toss to mix well. Scatter with the coriander and serve.

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