aubergine sesame noodle salad

Preparation time 30 minutes, plus cooling Cooking time 30 minutes 2 aubergines 1 teaspoon chilli oil 4 tablespoons sesame oil sauc 6 tablespoons light soy sauce 4 tablespoons sweet chilli sauce 2 tablespoons Shaoxing rice wine 3 tablespoons clear honey 3 tablespoons sesame seeds, toasted 150 g dried fine egg noodles 1 teaspoon peeled and finely chopped fresh root ginger 1 garlic clove,crushed 25 g baby spinach leaves 1 red pepper, deseeded and finely chopped 8 spring onions, thinly sliced 50 g bean sprouts large handful of roughly chopped coriander leaves Prick each aubergine all over with a fork, place on a baking sheet and bake in a preheated oven, 200C (400F), for 30 minutes, or until softened. Leave to cool.

Meanwhile, mix together the oils, soy sauce, sweet chilli sauce, rice wine and honey in a bowl. Stir in the sesame seeds and divide the dressing between 2 wide bowls.

Cook the noodles in a saucepan of boiling water for about 3 minutes, or according to the packet in-structions, until just tender. Drain, add to one of the bowls of dressing and toss to coat evenly.

Mix the ginger and garlic into the remaining bowl of dressing.

Cut the aubergines in half lengthways and peel away and discard the skin. Using a spoon, scoop the flesh into the bowl of garlicky dressing. Stir in the spinach, red pepper, spring onions and bean sprouts, then add the dressed noodles and toss to mix well. Scatter with the coriander and serve.

For courgette& sesame noodle stir–fry, spray large nonstick wok or frying pan with low-calorie-cooking spray and heat over a high heat. Add 2 teaspoons each of grated fresh root ginger and garlic, 1 teaspoon sesame oil, 2 coarsely grated courgettes and 1 cored, deseeded and finely chopped red pepper and stir-fry for 2-3 minutes, then stir in 500 g fresh egg noodles. Add tablespoons light soy sauce and tablespoons sweet chilli sauce and cook, tossing, for 2-3 minutes until the noodles are just tender. Serve in warmed bowls.

qingquang

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