Big Red Peanut Noodles

Spicy, aromatic and filling - this dish has got the lot. The red from the chilli, the purple from the red cabbage and the green from the herbs all look great together and taste amazing. When you throw the creamy, salty, spicy peanut sauce into the mix, you get a bowl of noodles that you wish would never end.

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Step 1

Start with the aubergine. Chop into 1.5cm cubes. Dry fry in hot pan for 5-7 mins until charred and collapsing, tossing regularly.

Step 2

Prepare the other ingredients. Finely slice the red cabbage. Remove the coriander stalks and roughly chop Chop the leaves of the herbs. Chop the peanuts. Cut the lime in half. Slice the chilli, if using

Step 3

Cook the noodles. Put the noodles in a bowl and pour over boiling water to cover. Leave to soak according to the packet instructions, until tender

Step 4

Return to the aubergine. Add the coriander stalks and cabbage to the pan along with the oil. Cook for 2-3 minutes until the cabbage has softened

Step 5

Drain and rinse the noodles under cold running water. Set aside

Step 6

Make the sauce. Halve the lime and squeeze the juice into a bowl • Add all the other sauce ingredients and whisk together - Season with salt and pepper

Step 7

Return to the pan. Peel the garlic. Grate the garlic and ginger directly into the pan. Cook, stirring, for 1 minute. Add the noodles, dressing and most of the herbs to the pan, along with a splash of water. Cook for 1 minute, tossing well so everything is covered in the dressing

Step 8

Serve. Split the mixture between 2 bowls. Top with the remaining herbs, chopped peanuts and sliced red chilli ⚫ Serve with the lime halves for squeezing over