Aubergine and Pepper Noodle Stir-Fry with Black Bean Sauce

200g soba or thick wheat noodles

1 large aubergine, cut into 2cm cubes

2 red or mixed peppers, sliced

1 onion, sliced

3 cloves garlic, minced

2cm fresh ginger, grated

3 tbsp black bean sauce

2 tbsp soy sauce

1 tbsp sesame oil

1 tbsp rice vinegar

1 tsp chilli flakes or fresh chilli

2 tbsp sesame seeds, toasted

2 tbsp vegetable oil

Spring onions and fresh coriander to serve

Cook the noodles according to the packet instructions. Drain and rinse under cold water. Toss with a little sesame oil to prevent sticking.

Heat a wok or large frying pan to high. Add vegetable oil and when smoking, add the aubergine cubes. Do not stir — let them char for 3-4 minutes on each side until deeply golden and cooked through. Remove and set aside.

In the same wok, add a touch more oil, then stir-fry the onion and peppers for 3-4 minutes. Add the garlic, ginger and chilli flakes and toss for 1 minute.

Return the aubergine to the wok. Add the black bean sauce, soy sauce, rice vinegar and sesame oil. Toss everything together and cook for 2 minutes.

Add the noodles and toss to coat everything in the sauce, cooking for 1-2 minutes until the noodles are heated through.

Serve topped with toasted sesame seeds, spring onions and fresh coriander.