Thai pork noodles with tomato & aubergine

1. Pour boiling water over the noodles in a large bowl, leave for 2 minutes, then drain and cool under cold water. Drain again and set aside. Meanwhile, heat 2 tsp oil in a large nonstick frying pan or wok and fry the pork over a high heat for 10 minutes, breaking it up and turning it every so often until any liquid has evaporated, the juices run clear and there is no pink meat. Tip onto a plate.

2. Add 1 tsp more oil to the pan and fry the aubergine over a high heat for 5-7 minutes, until softened and starting to char. Add the garlic and black pepper, and cook for 1-2 minutes more until the garlic is golden.

3. Fold in the baby plum tomatoes, give them a few moments to soften, then stir the pork back in, along with the fish sauce, sugar and a splash of water. Toss until shiny. Add the noodles, then scatter with the torn basil leaves.