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Ingredients

Method

  • STEP 1

    Heat a wok over a high heat and add 2 tbsp of the oil. Throw in the aubergine and cook, stirring, for 8-10 mins or until it has browned and softened completely, then season. Meanwhile, cook the noodles following pack instructions.

  • STEP 2

    Remove the aubergine from the pan and add the remaining oil. Cook the garlic and ginger for 30 secs, then stir in the five-spice. Spoon in the soy and chilli sauce, stir and bubble for 30 secs.

  • STEP 3

    Throw in the tofu, peas and aubergines, and heat through. Add the noodles and toss everything together. Divide between bowls and scatter over the spring onions.

Goes well with

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A star rating of 4 out of 5.3 ratings
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