This perfectly balanced bowl of leftover noodles makes an amazing lunch. The sweet and juicy mango, crunchy toasted peanuts, rich and meaty aubergine, fresh herbs and spicy chilli all combine to make this bowl extremely satisfying.
To toast the peanuts, preheat the oven to 160°C / 140°C fan. Bake on a baking tray, until the peanuts have darkened in colour and the skins are beginning to peel off, 12-15 minutes. Let cool and roughly chop.
