a) Preheat your oven to 200°C. b)Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into roughly 1cm pieces. c)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, 18-20 mins, turning halfway through.

a) Bring a large pan of water to the boil with 1/4 tsp salt for the noodles. b) Trim the bok choy then thinly slice widthways. c)Peel and grate the garlic (or use a garlic press). Trim the spring onions then slice thinly.

a) Heat a drizzle of oil in a frying pan or wok on high heat. b) When the oil is hot, add the pork mince and cook until browned, 5-6 mins. Use a wooden spoon to break it up as it cooks. IMPORTANT: The mince is cooked when no longer pink in the middle. TIP: Drain off any excess fat if necessary.

a) Meanwhile, once the pan of water is boiling, add the noodles and cook until tender, 4 minutes. Once cooked, drain in a sieve. TIP: Run the noodles under cold water to stop them sticking together. b) Set aside.

a) Stir the bok-choy and garlic into the pork mince, stir-fry until just soft, 1-2 mins. b) Stir in the teriyaki sauce and water (see ingredients for amount), ensuring everything is well coated. c) Add the noodles to the teriyaki mixture. Stir together and cook until everything is piping hot, 1-2 mins. d) Taste and add salt and pepper if you feel it needs it. Tip: Add a splash more water if the noodles look a little dry.

a) Serve the noodles in bowls. b)Top with the roasted aubergine and spring onion sprinkled on top. c) Serve the lime wedge on the side and enjoy!