Cooking With Paula Mcintyre

200g fine noodles 25g grated root ginger 1 onion, finely chopped 2 cloves garlic, minced 6 scallions finely chopped 1 aubergine cut into 2cm dice 100g of either cooked bacon or ham chopped 1 tablespoon tomato puree 1 teaspoon gochujang or chilli paste 1 teaspoon sesame seeds 1 tablespoon toasted sesame seeds 100ml oyster sauce Oil for cooking Cook the noodles as per pack instructions, drain and toss in the sesame oil. Heat a tablespoon of oil in a wok and when smoking add the aubergines, cook until golden and set aside. Wipe out the wok and add another tablespoon of oil. Add the onions, garlic and ginger and cook until golden. Add the bacon and cook for a minute. Add the chill paste and tomato puree and cook for a minute stirring around. Add the oyster sauce and return the bacon and aubergines to the wok with the noodles. Stir well to combine. Spoon into bowls and top with the sesame seeds and scallions.