Step 1

Heat 2 tbsp groundnut oil in a large, flat-bottomed pan (one that has a lid) over a high heat. Add 1 aubergine (cut into 1-2cm cubes) and leave for 1 minute to start frying, then stir-fry for 2 minutes. Pour in 50ml water, cover the pan and place it on the lowest heat you have. Cook for 8-10 minutes, until the aubergine is super-soft.

Step 2

Meanwhile, cook 200g egg noodles for 4-5 minutes, or according to the packet instructions, until tender. Drain and set to one side.

Step 3

While the noodles cook, whisk 3 tbsp peanut butter together with 4 tbsp water, ½ tsp chilli flakes and ½ tsp ground Sichuan pepper in a large mixing bowl. It will split (don’t panic!) and take about 30 seconds of whisking to come back together. Tip in the noodles and mix well. If they look a little dry, add a splash of water to help them. They should be super-glossy.

Step 4

Take the lid off the aubergine pan and crank up the heat. Stir-fry for 1-2 minutes until the liquid has nearly gone. Add 2 finely chopped garlic cloves and stir-fry for 30 seconds, until fragrant. Take the pan off the heat and add 2 tsp hoisin sauce, 2 tsp soy sauce and ½ tsp five spice. Mix well.

Step 5

Divide the noodles between 2 bowls and top with aubergine and all the sticky juices from the pan. Garnish with 2 roughly chopped spring onions and 15g bashed roasted peanuts. Serve immediately with extra soy and chilli flakes at the table.