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