- 2 bundles of Thai rice noodles
- 2 aubergines
- 100g kale
- 1 red onion
- A thumb of ginger
- A bunch of spring onions
- 10g wild garlic
- 1 lemon
- 2 tbsp tamari
- 1 tbsp honey
- Sea salt
- Freshly ground pepper
- 2 tsp olive oil
1. Unwrap the noodles and place them in a large bowl. Pour over 1 ltr cold water, adding a little more if the noodles aren’t fully covered, and set aside to soak for 25 mins.
2. Meanwhile, trim the aubergines and chop them into large bite-size chunks. Trim the woody cores out of the kale and roughly shred the leaves. Peel the red onion and chop it into thin wedges.
3. Pour 2 tsp olive oil into a large pan or wok and warm to a medium-high heat. When the wok is smoking hot, add the aubergine. Season with a pinch of salt and pepper and fry for 6-8 mins, stirring every so often, till the aubergine is slightly charred on the outside and soft in the middle.
4. Meanwhile, peel and finely chop the ginger. Trim and finely slice the spring onions. Roughly shred the wild garlic leaves. Zest the lemon.
5. When the aubergines are soft, add the red onion, ginger and kale to the pan. Stir fry for 3-4 mins, till the kale and onion are tender.
6. Add the spring onions, wild garlic and lemon zest to the pan with 2 tbsp tamari and 1 tbsp honey. Stir for 30 secs. Drain the noodles, shake dry and add them to the pan. Juice in half the lemon and stir to mix and warm everything through.
7. Divide the stir-fry between a couple of plates and serve with wedges of the remaining lemon half.