Preheat the oven to 230°C/Fan 210°C/Gas 8. Trim the aubergine and slice into 1cm-thick chunks. Scoop the aubergine into a large roasting tin. Drizzle over 2 tbsp oil and season with salt and pepper. Toss well to mix. Roast for 20 mins, turning once.

Meanwhile, slice the green pointed cabbage in half.Finely shred one half (see our tip to use up the remaining half). Set aside.

Trim, peel and finely slice the garlic. Add it to a small bowl. Peel and grate the ginger. Zest the limes. Finely slice the chilli (removing the seeds and pith if you prefer less heat). Add the ginger, lime zest and chilli to the bowl. Squeeze in the juice from the limes. Scoop in the honey and peanut butter. Drizzle in 2 tbsp oil. Stir well to mix. Set aside

When the aubergine has roasted for 20 mins, remove from the oven. Add the shredded cabbage to the roasting tin. Stir through half of the peanut and honey dressing. Toss well to mix. Return the roasting tin to the oven and cook for a further 10 mins till the cabbage has wilted. Remove from the oven and set aside to cool.

Meanwhile, fill and boil the kettle. Pour the hot water into a large pan set on a medium heat. Bring to a simmer. Add the noodles and cook for 5 mins till tender. Drain the noodles and rinse them under cold running water.

Add the noodles to the veg in the roasting tin. Drizzle over the remaining dressing. Scatter over the sesame seeds. Toss well to mix. Divide the salad between 2 plates. Garnish with the coriander leaves to serve.