- 1 aubergine
- 1 orange
- 2 tsp China 5 spice
- 1 tbsp tamari
- A thumb of ginger
- 5 spring onions
- 1 chilli
- 2 garlic cloves
- 2 nests of buckwheat ramen noodles
- 100g baby leaf spinach
- Sea salt
- 1 ½ tbsp olive oil
- Baking tray
- Large pan
- Frying pan (optional)
- 1.
Heat your oven to 200°C/Fan 180°C/Gas 6. Halve the aubergine lengthways. Score a criss cross pattern into the cut side of each halve. Set the aubergine halves on a baking tray, cut-side up.
- 2.
Zest and juice the orange. Whisk in 2 tsp China 5 spice, 1 tbsp tamari and 1 tbsp peeled and freshly grated ginger. Gloss your aubergine halves with half of this dressing. Roast in the oven on a high shelf for 25 mins or till golden and tender.
- 3.
Put a large pan of salted water on to boil for the noodles. Trim and thinly slice the spring onions. Thinly slice the chilli (use less for milder heat, or leave it out entirely). Peel and thinly slice the garlic cloves.
- 4.
Boil 2 noodles nests for 4 mins or till tender. Drain. Rinse under cold water. Drain again and toss in a bowl with ½ tbsp olive oil.
- 5.
Set your noodle pan, or a clean frying pan, over a medium heat. Add 1 tbsp olive oil. Swirl in the spring onions, chilli and garlic. Sizzle for 1 min till just tender.
- 6.
Add the spinach, cooked noodles and the remaining dressing. Cook and stir for 2-3 mins till the spinach has just wilted.
- 7.
Divide the noodles between 2 plates. Top each plate with a spiced aubergine half and serve.