Heat the oil in a large frying pan, and add the chopped aubergine, pepper and onion. Cook for a few minutes over a medium heat, until slightly soft. Add the mushrooms, garlic and ginger, and cook for a further 5 minutes, until all the vegetables are soft.

Meanwhile, boil the noodles according to the directions on the packet - dried noodles will take around 12 minutes.

When the vegetables are soft, add the chopped peppadew peppers, spring onions, hoi sin sauce and soy sauce, and mix well to combine. Cook for a minute or two until hot.

When the noodles are ready, drain them and add them to the pan with the sauce. Toss to coat (I find it easiest to use a pair of plastic tongs for this). Add a good pinch of black pepper, and serve immediately topped with plenty of fresh coriander.