Hoisin Eggplant and Mushroom Dan Dan Noodles

How to make it

1. To make the sauce, in a small bowl, whisk together the tahini, soy sauce, rice vinegar, and chilli oil. Set aside. Bring a large pan of salted water to the boil and cook the noodles according to packet instructions. Drain, rinse under cold water, and toss with a little oil to prevent sticking.
2. Heat the vegetable oil in a large frying pan or wok over medium-high heat. Add the eggplant and cook for 6–8 minutes, stirring occasionally, until golden and starting to soften.
3. Add the mushrooms, garlic, ginger and spring onions. Cook for another 5 minutes until the mushrooms are tender and the eggplant is soft. Toss through the baby spinach.
4. Stir in the hoisin sauce and 2 tablespoons of water. Cook for 2–3 minutes until everything is sticky and glossy. Season with a little salt and pepper.
5. Add the drained noodles to the pan along with the prepared sauce and toss everything together over low heat until well coated and piping hot.
6. Divide the noodles between bowls. Top with chopped peanuts and an extra drizzle of chilli oil if you like.