Sweet Soy Roasted Eggplant & Udon Noodles

While eggplant is roasting, half-fill a medium saucepan with boiling water. Cook udon noodles over medium-high heat until tender, 3-4 minutes. In the last minute of cook time, gently stir noodles with a fork to separate. Drain, rinse and set aside.

Thinly slice carrot into half-moons. Trim and halve baby broccoli. Roughly chop Asian greens. Finely chop garlic.

Heat a large frying pan over medium-high heat with a drizzle of olive oil. Stir-fry carrot and baby broccoli until tender, 4-5 minutes. Add Asian greens and cook until just wilted, 1-2 minutes. Add ginger paste and garlic and cook until fragrant, 1 minute. Add udon noodles, then toss to combine.

Remove pan from the heat, then stir through Asian stir-fry sauce, a drizzle of sesame oil and a pinch of brown sugar. Add roasted eggplant and toss to combine.