Step 1

Bring a large saucepan of lightly salted water to the boil and cook the noodles according to the packet instructions.

Step 2

Meanwhile, place the mangetout in a steamer or colander and set above the boiling water to steam with a lid on for 2 minutes. Drain the noodles and toss with the mangetout, spring onions, sesame oil and seeds, 1 tablespoon of lime juice and the coriander. Season with salt and pepper and set aside.

Step 3

Heat the grill to high and line a baking tray with kitchen foil. Put the aubergine on the tray, skin-side up, and grill for 10 minutes, or until the skin has hardened and the flesh is soft.

Step 4

Meanwhile, mix the miso, ginger, honey, soy sauce and 1 tablespoon of lime juice together in a small bowl.

Step 5

Turn the aubergine over and push the miso mixture into the grooves. Grill for 5 minutes, flesh-side up, checking after 3 minutes that the miso is grilling evenly. It should be patched with brown but not burnt.

Step 6

Cut the aubergine into thick slices and place on top of the noodles. Serve hot or at room temperature or divide between two lunch boxes.