Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.

Halve the aubergine lengthways, keeping the stem attached. Score the flesh deeply in a criss-cross pattern, taking care not to cut through the skin. Put the aubergine halves, skin-side down, onto a large lined baking tray. Drizzle with oil and season with salt and pepper.

When the oven is hot, roast the aubergine on the top shelf until golden brown and soft, 25-28 mins.

Meanwhile, pour the boiled water into a medium saucepan with ½ tsp salt. Add the noodles and cook until tender, 4 mins. 

Once cooked, drain in a sieve and run under cold water to stop them sticking together.

While the noodles cook, trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle. Peel and grate the garlic (or use a garlic press). Crush the peanuts in the unopened sachet using a rolling pin.

In a small bowl, combine the miso paste and the maple syrup. Set aside. 

Heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the pak choi and young pea pods. Stir-fry until just soft, 3-4 mins.

Add the garlic to the pan. Stir-fry for 1 min. 

Add the teriyaki sauce, soy and water for the sauce (see pantry for amount) to the veg. 

Bring to the boil, then simmer until thickened, 1-2 mins. 

When the aubergines have 5 mins remaining, divide the miso and maple syrup sauce between each aubergine half. Spread evenly with a spoon.

Return to the oven for the remaining time.

Stir the cooked noodles into the frying pan with the veg. Toss together to evenly coat. Warm until piping hot, 1-2 mins.

Share the noodles and veg between your bowls. 

Top with the glazed aubergine halves. 

Drizzle the sriracha over the top and sprinkle with the peanuts to finish.