Ingredients

• 150g/5½oz rice noodles
• 150g/5½oz mangetout
• 3 spring onions
• roughly chopped
• 1 tbsp sesame oil
• 1 tbsp sesame seeds
• 1 lime
• juice only
• 2 tbsp finely chopped coriander
• 1 large aubergine
• halved lengthways
• flesh scored in a criss-cross pattern not piercing the skin
• 2 tbsp white miso
• 5cm/2in fresh root ginger
• peeled and finely grated
• 1 tsp runny honey (or vegan alternative)
• 1 tsp soy sauce
• salt and freshly ground black pepper

Directions

• Bring a large saucepan of lightly salted water to the boil and cook the noodles according to the packet instructions.
• Meanwhile
• place the mangetout in a steamer or colander and set above the boiling water to steam with a lid on for 2 minutes. Drain the noodles and toss with the mangetout
• spring onions
• sesame oil and seeds
• 1 tablespoon of lime juice and the coriander. Season with salt and pepper and set aside.
• Heat the grill to high and line a baking tray with kitchen foil. Put the aubergine on the tray
• skin-side up
• and grill for 10 minutes
• or until the skin has hardened and the flesh is soft.
• Meanwhile
• mix the miso
• ginger
• honey
• soy sauce and 1 tablespoon of lime juice together in a small bowl.
• Turn the aubergine over and push the miso mixture into the grooves. Grill for 5 minutes
• flesh-side up
• checking after 3 minutes that the miso is grilling evenly. It should be patched with brown but not burnt.
• Cut the aubergine into thick slices and place on top of the noodles. Serve hot or at room temperature or divide between two lunch boxes.