Pre-heat your oven to 200°C. Halve, peel and thinly slice the onion. Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into roughly 2cm pieces. Thinly slice the mushrooms. Trim the green beans and chop into thirds. Roughly chop the coriander (stalks and all). Roughly chop the peanuts. Peel and grate the garlic (or use a garlic press).

Pop your aubergine on a large baking tray in a single layer, drizzle with oil and season with salt and pepper. Roast on the top shelf of your oven until browned and tender, 20-25 mins.

Meanwhile, heat a drizzle of oil in a frying pan on high heat. Once hot add the mushrooms and stir-fry until really nicely browned. 5-7 mins. Reduce the heat to medium, then add half the garlic, half the miso and a third of the soy to the pan. Continue to cook stirring constantly until the mushrooms have soaked up the flavour , 1-2 mins. Once cooked, set the pan aside off the heat.

Heat a drizzle of oil in a medium saucepan on medium high heat. When hot, add the green beans and season with salt and pepper. Stir fry until charred and tender, 3-4 mins. Remove to a bowl and pop your pan back on medium high heat, add a drizzle of oil if the pan is dry, then add the onions. Stir fry the onions until soft and golden, 6-7 mins, stir in the remaining garlic and the curry powder and cook for 1 minute.

Add the flour to the mixture and cook, stirring for 1-2 mins, then pour in the water (see ingredients for amount). Bring to a boil, stirring continuously and cook until the sauce has thickened, 2-3 mins. Add the green beans, aubergine, sugar (see ingredients for amount) and remaining soy and miso, stir everything together.

Add the noodles, toss to coat in the sauce and cook until piping hot, 2-3 mins. Taste and add salt and pepper if you feel it needs it. TIP: Add a splash of water if it's reduced to much - you want it a bit saucy. Reheat the mushrooms on medium heat. Serve the noodles with the mushrooms on top and a sprinkling of peanuts and coriander. Enjoy!