red chilli 1,
finely chopped plus extra to serve if you like
garlic 1 clove,
ginger walnut-sized piece,
rice vinegar 2 tbsp
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.