• Preheat your oven to 240°C/220°C fan/gas mark 9.
• Boil a pot of salted water for the noodles.
• Trim and chop the aubergine into 2cm chunks.
• Toss with a drizzle of oil, salt and pepper on a lined baking tray.
• Roast on the top shelf of the oven for 20-25 mins.

• When the water is boiling, add the noodles.
• Cook until softened, 4-6 mins.
• Drain in a sieve and return to the pot, off the heat.
• Drizzle with oil and toss to prevent sticking.

• Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips.
• Zest and quarter the lemon.
• Peel and grate the garlic (or use a garlic press).
• Trim the pak choi then quarter widthways.

• Place a pan over medium-high heat (without oil).
• Once the pan is hot, fry the pepper and pak choi until starting to soften, 4-5 mins. 
• Add the chilli flakes (use less if you don't like spice), lemon zest and garlic.
• Fry until fragrant, 30 secs.

• Add 100ml water, the juice of two lemon wedges (double both for 4p), teriyaki sauce and miso paste to the pan.
• Stir together and bring to the boil.
• Add another splash of water to loosen the sauce if needed. Season to taste with salt and pepper.
• Toss the noodles in the sauce until coated and warmed through, 1-2 mins.

TIP: The miso is quite salty so make sure to taste before seasoning your sauce!

• Divide the noodles between bowls.
• Top with the tender roasted aubergine.
• Scatter over the peanuts.
• Serve remaining lemon wedges alongside for squeezing over.