Miso-Glazed Aubergine With Noodles

Preheat the oven to 220°C /200°C (fan)/425°F/Gas 7 

Boil a kettle

Cut the aubergine[s] in half lengthways 

Score the flesh in a criss-cross pattern, taking care not to cut through to the skin 

Combine the chilli flakes (can't handle the heat? Go easy!), miso paste, honey, soy sauce and 1 tbsp [2 tbsp] boiled water until smooth - this is your miso dressing 

Add the aubergine halves to a baking tray (use tin foil to avoid mess!)

Spoon 1 tbsp of miso dressing over each aubergine half, cut-side up (you'll use the rest later)

Put the tray in the oven for 20-25 min or until the aubergines are tender

Meanwhile, deseed the pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Heat a large, wide-based pan (preferably non-stick) with a large drizzle of vegetable oil over a medium heat

Once hot, add the peppers and cook for 8-10 min or until softened and slightly charred

Meanwhile, add the wheat noodles to a pot of boiling water and cook for 4-6 min or until tender with a slight bite

Once cooked, drain and add the noodles to the pan with the charred peppers, stir and remove from the heat

Meanwhile, combine the remaining miso dressing with the sesame oil and rice vinegar - stir to combine

Chop the coriander finely, including the stalks 

Trim and chop the spring onion[s] finely 

Add the spring onion, most of the coriander (reserve some for garnish) and most of the miso dressing to the noodles and stir to combine