Remove the aubergine’s stalk and cut in half lengthways and cube into bite size pieces (approx 2cm)

Crush the garlic with the side of a knife, peel and chop finely

Chop the spring onions finely and discards the roots, keeping the whites and greens of the spring onion separate

Chop the cashew nuts coarsely

Remove the pepper’s stem and seeds and cut into thin strips

Boil a kettle

Add 1-2 tbsp of vegetable oil to a large pan or wok on a high heat

Once the oil is hot, add the garlic, chilli flakes and cashew nuts

Cook for 1 min, or until starting to brown

Add the aubergine and pepper to the pan and cook for 3 minutes

Meanwhile, add a pinch of salt and the noodles to a pot with plenty of boiling water

Cook for 3-5 min on low heat, stirring occasionally, or until the noodles are cooked to your taste

Once the vegetables are done, reduce the heat to low and add the whites of the spring onion to the pan (reserve the greens for garnishing)

Cook for 2 minutes or until warmed through

Combine the hoisin, mirin, rice vinegar and the soy sauce to make a sauce

Add 1/3 of the sauce to the pan and cook for 1 minute, stirring constantly

Remove the pan from the heat

Add the noodles to the pan along with a little of the reserve water if too dry

Season to your taste with salt and pepper and mix well

Serve with the remaining sauce drizzled generously all over – enjoy!