Gingered tofu, aubergine & pea noodles

• toasted sesame oil↗3 tbsp tbsp
• aubergines↗2

  cut into small chunks

• nests medium egg noodles↗4

  (about 250g)

• garlic clove↗1
• ginger↗thumb-sized piece

  grated

• Chinese five-spice powder2 tsp tsp
• soy sauce↗3 tbsp tbsp
• sweet chilli sauce↗3 tbsp tbsp
• pack marinated tofu↗160g g

  pieces (we used Cauldron)

• frozen peas↗225g g

  defrosted

• spring onions↗3

  shredded

Step-by-step instructions

1. 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.

2. 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.

3. 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.