Low-calorie and vegetarian, this Asian-inspired dish is sure to satisfy – perfect for a meat-free weeknight meal
Prep:10 mins
Serves 4
3 tbsp toasted sesame oil2 aubergines, cut into small chunks4 nests medium egg noodles (about 250g)1 garlic clovethumb-sized piece ginger, grated2 tsp Chinese five-spice powder3 tbsp soy sauce3 tbsp sweet chilli sauce160g pack marinated tofu pieces (we used Cauldron)225g frozen peas, defrosted3 spring onions, shredded
STEP 1Heat 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 2Remove 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 3Throw 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.
