Preheat your oven to 200°C. Trim the aubergine then halve lengthways. Chop each half into four long strips then halve widthways. Pop the aubergine pieces onto a large baking tray. Drizzle with oil, sprinkle over the Chinese 5 spice and season with salt and pepper. Toss to coat, then arrange in a single layer. Roast the aubergine on the top shelf until golden brown and soft, 25-30 mins, turning halfway through.

Halve, peel and thinly slice the onion. Trim the carrot and thinly slice into rounds. Halve the mangetout lengthways. Trim the spring onion and thinly slice. Peel and grate the garlic (or use a garlic press).

Heat a large frying pan over medium-high heat (no oil!) Once hot, add the sesame seeds and cook, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch them like a hawk as they can burn easily. Once toasted, transfer to a small bowl and pop your pan back on medium high heat.

Add a drizzle of oil to your frying pan and add the onion and carrot. Season with salt and pepper and stir fry until they are both nicely softened and golden, 6-7 mins. Stir in the garlic and and mangetout, stir and cook for 1-2 minutes. Gently separate the noodles and add them to the pan as well.

Add the szechuan paste and water (see ingredients for amount), bring to the boil and simmer until the mixture is piping hot and the sauce coats the veg and noodles, 1-2 mins. Add the sesame seeds and stir to combine. Taste and add salt and pepper if you feel it needs it.

Serve the noodles in bowls ,top with the roasted aubergine and spring onion sprinkled on top and enjoy!