Beef & miso aubergine stir fry

1. Heat the oils in a wok over a medium heat. Add the aubergine and fry for 5-6 minutes, tossing often until golden on all sides. Combine the miso, soy and 2 tbsp water in a large bowl. Add the browned aubergine and set aside.

2. Return the wok to a high heat. Add the steak strips and cook for 1½ minutes then return the aubergine and sauce to the wok.

3. Add the stir fry veg and cook together for 1 minute, then add the noodles and cook for another minute to heat through thoroughly. Divide between plates and scatter with chilli flakes, if using.

Cook’s tip Red miso paste is so versatile. Mix some with softened butter and spread thinly onto toast before topping with poached eggs; mix with boiling water or stock for an instantly warming soup (add vegetables or cooked meat and fish for something more substantial); or stir into soups, stews and sauces to give extra depth of flavour and umami lift.