• 2 tsp sesame oil
  • 1 small aubergine, cut into 1cm cubes
  • 80g (1 nest) dried wheat noodles
  • ½ tsp Chinese five-spice powder
  • 1 small garlic clove, crushed
  • pinch of ground Sichuan peppercorns
  • 1 tbsp tahini or Chinese sesame paste
  • 1 tbsp hoisin sauce
  • 1 tbsp light soy sauce
  • 2 tsp black rice vinegar
  • 1-2 tsp crispy chilli oil, to taste
  • 2 spring onions, thinly sliced
  • 2 tsp toasted sesame seeds (we used a mixture of black and white)


  • STEP 1

    Heat the sesame oil in a wok over a high heat and fry the aubergine for 5 mins until softened and starting to brown in places. Meanwhile, put the kettle on to boil. Cook the noodles in a pan of boiling water for a minute less than the pack instructions, then drain and rinse under cold running water to stop the cooking process.

  • STEP 2

    Add the five-spice powder, garlic and Sichuan pepper to the pan with the aubergine and stir-fry for 1 min. 3 Mix the tahini, hoisin, soy, vinegar and chilli oil together in a bowl. Stir in 50ml hot water from the kettle, then pour the mixture over the aubergine and cook for another 1-2 mins until coated in the glossy sauce. Add the noodles and toss to coat, adding a splash more hot water if the sauce is too thick. Sprinkle with the spring onions and sesame seeds just before serving.

Goes well with


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