Preheat your oven to 220°C/200°C fan/gas mark 7.

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, peel and grate the garlic (or use a garlic press). Halve any thick broccoli stems lengthways.

Trim the pak choi, then thinly slice widthways. 

When the aubergine has 10 mins of cook time remaining, turn the halves over so the cut-side is facing up.

Drizzle the sweet chilli sauce over the aubergine, then pop back in the oven for the remaining time.

Meanwhile, bring a large saucepan of water to the boil with 1/2 tsp salt for the noodles. When your pan of water is boiling, add the noodles and broccoli and cook until tender, 4 mins.

Heat a drizzle of oil in a large frying pan on high heat. Add the pak choi, garlic and ginger puree. Cook until fragrant, 1 min.

Reduce the heat to medium, then stir in the ketjap manis, soy sauce, sambal (add less if you'd prefer things milder), honey and water for the sauce (see pantry for amount). TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Stir to combine, then simmer until thickened, 3-4 mins.

Once the noodles and veg are cooked, drain in a sieve and run under cold water to stop the noodles sticking together.

When the sauce has thickened, add the cooked noodles and broccoli to the pan and toss until well coated, 1 min. 

Taste and season with salt and pepper if needed. Add a splash of water if the sauce is a little thick.

Share the noodles between your bowls.

Top with the sticky baked aubergine halves.

Enjoy!