Salt & Chilli Aubergine W. Soy Longevity Noodles & A Chicken Breast

Boil a kettle

Trim the green stalk[s] off your aubergine[s] and slice, lengthways into bite-sized wedges

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Add the chopped aubergine to a large heat-proof bowl covered with cling film

Put the bowl in the microwave for 4-5 min or until tender

Tip: Cooking for 4 or more? Microwave for 6-8 min!

Add your cornflour to a small bowl with your soy sauce, ginger & garlic paste, ketjap manis, toasted sesame oil, mirin and Chinese rice wine

Add 2 tbsp [3 tbsp] [4 tbsp] boiled water and give everything a good mix up – this is your soy noodle sauce

Add your medium egg noodles and sweet pea pods to a pot and cover them with boiled water until fully submerged

Bring to the boil over a high heat and cook for 5-6 min or until cooked with a slight bite

Once done, drain and return everything to the pot, reserving a cup of the starchy noodle water

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

Once hot, add the microwaved aubergine and cook for 5-6 min or until browned

Once browned add your cashews and cook for 2-3 min or until toasted and lightly golden

Once toasted add your salt & chilli pepper seasoning and cook for 1 min or until fragrant

Give everything a good mix up until fully coated – this is your salt & chilli pepper aubergine

Once the noodles are cooked, add the soy noodle sauce to the pot and give everything a good mix up or until fully coated – this is your soy longevity noodles

Tip: Add a splash of starchy noodle water if your sauce is looking a little dry!