1 large aubergine, halved lengthways, flesh scored in a criss-cross pattern not piercing the skin
2 tbsp finely chopped coriander
5cm/2in fresh root ginger, peeled and finely grated
1 lime, juice only
150g/5½oz mangetout
3 spring onions, roughly chopped
150g/5½oz rice noodles
salt and freshly ground black pepper
1 tsp runny honey (or vegan alternative)
2 tbsp white miso
1 tbsp sesame oil
1 tbsp sesame seeds
1 tsp soy sauce