Japanese Style Miso Aubergine on Noodles

Meanwhile, pour the boiled water into a medium saucepan with 0.5 tsp salt. Add the noodles and cook until tender, 4 mins. 

Once cooked, drain in a sieve and run under cold water to stop them sticking together.

While the noodles cook, trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle. Peel and grate the garlic (or use a garlic press). Crush the peanuts in the unopened sachet using a rolling pin.

In a small bowl, combine the miso paste and the maple syrup. Set aside. 

Heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the pak choi and mangetout. Stir-fry until just soft, 3-4 mins.

Add the garlic to the pan. Stir-fry for 1 min. 

Add the teriyaki sauce, soy and water for the sauce (see pantry for amount) to the veg. 

Bring to the boil, then simmer until thickened, 1-2 mins. 

When the aubergines have 5 mins remaining, divide the miso and maple syrup sauce between each aubergine half. Spread evenly with a spoon.

Return to the oven for the remaining time.

Stir the cooked noodles into the frying pan with the veg. Toss together to evenly coat. Warm until piping hot, 1-2 mins.