Honey Sesame Glazed Aubergine Udon

Pop the aubergine and sweet potato onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Spread out in a single layer. When the oven is hot, roast the veg on the top shelf until soft and golden, 25-30 mins. 

Turn halfway through.

In the meantime, peel and grate the garlic (or use a garlic press). 

Trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle.

Trim and thinly slice the spring onion.

Crush the peanuts in the unopened sachet using a rolling pin.

Heat a drizzle of oil in a large frying pan on high heat. When hot, add the mushrooms to the pan.

Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.

Add the pak choi and stir-fry until just soft, 3-4 mins. Then turn down the heat,  add the garlic and fry for 1 min more. 

Stir through the char siu paste and water for the sauce (see pantry for amount). Bring up to a boil, then lower to a simmer. Cook, until thickened slightly, 2-3 mins. 

Add the udon noodles to the pan. Toss to coat, using a fork to gently separate them. Simmer until piping hot, 1-2 mins.

Once your veg has finished roasting, remove from the oven and drizzle over the honey.

Toss to fully coat the veg in the honey.