1½ tbsp rapeseed oil
2 chicken breasts, cut in half so you have 4 thin breasts
1 small eggplant, cut in half and then into wedges
1½ tbsp hoisin sauce
100g rice noodles
½ x 100g pack beansprout
4 spring onions, finely chopped green ends only
small pack coriander, roughly chopped
juice 1 lime
1 ball stem ginger from a jar, very finely chopped, plus 1 tbsp syrup
Heat a griddle pan. Rub 1 tsp of oil onto the chicken breasts and season. Griddle for around 4 mins on each side or until cooked through. Set aside.
Toss the eggplant in the remaining oil and griddle for 5 mins on all sides, including the skin side, until tender.
You may need to turn down the heat and keep turning the eggplant, as it will take some time to become totally soft. Brush with the hoisin sauce and cook for another 1-2 mins.
Meanwhile, cook the noodles following pack instructions, adding the beansprouts for the last 30 secs of cooking.
Drain thoroughly. Mix with the remaining ingredients, saving a handful of spring onions.
Season and put on plates or in bowls. Lay the chicken and grilled eggplant on top. Scatter over the remaining spring onions and serve.
Recipe from Good Food magazine