Gingered tofu aubergine pea noodles
Ingredients
- 3 tbsp toasted sesame oil
- 2 aubergines, cut into small chunks
- 4 nests medium egg noodles (about 250g)
- 1 garlic clove
- thumb-sized piece ginger, grated
- 2 tsp Chinese five-spice powder
- 3 tbsp soy sauce
- 3 tbsp sweet chilli sauce
- 160g pack marinated tofu pieces (we used Cauldron)
- 225g frozen peas, defrosted
- 3 spring onions, shredded
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