400g rice noodles
1 tbsp sunflower oil
2 eggplant, diced
4cm/1½ in piece ginger, grated
2 tbsp sesame oil
2 tbsp mirin
1 tsp sugar
1 tbsp rice wine vinegar
Carrots, pak choi and radishes - optional
Serves - 4
Bring a pan of water to the boil and cook the rice noodles following pack instructions.
Meanwhile, heat the sunflower oil in a frying pan. Cook the eggplant over a medium heat for 5-8 mins until softened.
Mix together the ginger, sesame oil, mirin and sugar, add to the pan with the eggplant and cook for a few mins.
Drain the cooked rice noodles and add to the pan, toss together, then divide between serving plates and serve with the vegetables such as carrots, pak choi and radishes.
Recipe adapted from: Good Food