Gingered tofu, aubergine and pea noodles

A HEALTHY start to the week. Serves 4

Ingredients

3 tbsp toasted sesame oil 2 aubergines cut into small chunks 4 nests medium egg noodles (about 250g/9oz) 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 225g/8oz frozen peas, defrosted 3 spring onions, shredded

Method

1 Heat a wok over a high heat and add 2 tbsp of the oil. Throw in aubergine and cook, stirring, for eight to ten minutes or until it has browned and softened completely, then season. Meanwhile, cook the noodles following pack instructions.

2 Remove aubergine from pan, add remaining oil. Cook garlic and ginger for 30 seconds, then stir in the five-spice. Spoon in the soy and chilli sauce, stir and bubble for 30 seconds.

3 Throw in tofu, peas and aubergines, and heat through. Add the noodles and toss everything together. Divide between bowls and scatter over the spring onions.