1. Preheat your grill to its highest setting. Fill and boil your kettle. Cut the aubergines in half lengthways, then use a sharp knife to cut a criss-cross patten into the cut side of each half, taking care not to cut all the way through to the skin – 1cm deep is plenty.
2. Place the aubergines on a foil-lined baking tray, cut-side up, and rub each half with 1 tsp oil. Slide under the grill for 15 mins, and cook till softened and slightly charred.
3. While the aubergines grill, place the noodles in large shallow dish. Pour over enough hot water from the kettle to cover the noodles, then soak for 5-8 mins till tender. After 5 mins, bite into a noodle. If it's still a little chalky in the middle, soak the noodles for a few more mins.
4. Meanwhile, peel and grate half the ginger into a small bowl. Mix in the miso and 1 tbsp maple syrup to make a glaze. Set to one side.
5. Finely shred the kale, discarding any really thick or dry stems. Trim and peel the carrot, then use the vegetable peeler to peel ribbons of it, turning as you go. Finely chop the middle. Grate the remaining ginger. Finely grate the zest from the lime and then cut the lime into quarters. Thinly slice the spring onions, trimming off the roots and any ragged greens.
6. After 15 mins, take the aubergines out from under the grill. They should be softened and golden. Spoon over the miso and maple glaze and spread it over the aubergines with the back of the spoon. Slide back under the grill for 2-4 mins till bubbling and golden, keeping a close eye on them so they don't burn.
7. While the aubergines cook, warm a deep frying pan or wok on a high heat for 1 min. Add the kale, carrot ribbons, ginger and half the spring onions, along with 4 tbsp cold water. Stir fry for 4 mins till the veg are slightly softened. Add the drained noodles, lime zest and a pinch of salt. Squeeze in the juice from half the lime and toss everything together. Warm through for 2 mins.
8. The aubergines should be a deep golden brown. Divide the noodles and veg between two warm plates and top with the miso glazed aubergines. Scatter over the remaining spring onion slices and serve with lime wedges to squeeze over.