Low-calorie and vegetarian, this Asian-inspired dish is sure to satisfy – perfect for a meat-free weeknight meal
Ingredients
- 3 tbsp toasted sesame oil
- 2 aubergines, cut into small chunks
- 4 nests medium egg noodles (about 250g)
- 1 garlic clove
- thumb-sized piece ginger, grated
- 2 tsp Chinese five-spice powder
- 3 tbsp soy sauce
- 3 tbsp sweet chilli sauce
- 160g pack marinated tofu pieces (we used Cauldron)
- 225g frozen peas, defrosted
- 3 spring onions, shredded
Method
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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.
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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.
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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.