Fill and boil your kettle. Warm a large frying pan or wok on a medium-high heat for 1 min, then tip in the peanuts. Toast for 2-3 mins till they're golden and nutty smelling. Tip into a bowl and take the pan off the heat.

Trim the green tops off the aubergines and chop the aubergines into 1-2cm-thick cubes. Pop the frying pan or wok back on the heat to warm up for 1 min , then add 2 tbsp oil. Add the aubergine cubes and fry, stirring regularly, for 8 mins till golden brown and softened.

Meanwhile, place 2 nests of noodles in a medium pan and pour over enough hot water from the kettle to cover them. Place on a medium-high heat and cook for 5-6 mins till tender. Drain and rinse under cold water. Set aside.

While the aubergine and noodles cook, squeeze the miso into a heatproof jug. Peel and grate in the ginger. Grate in the lime zest. Pour in 100ml hot water from the kettle and stir to dissolve the miso.

Finely chop the peanuts. Finely chop the coriander stalks, keeping the leaves separate.

When the aubergine and noodles are cooked, turn the heat under the wok to low. Tip the drained noodles into the pan with the aubergine. Add the coriander stalks and half the peanuts. Pour in the miso and ginger sauce and toss everything together for 2 mins.

Divide the noodles and aubergine between 2 warm bowls or plates and pour over any sauce from the pan. Scatter over the remaining chopped peanuts and the coriander leaves and serve with wedges of lime to squeeze over.