Pre-heat your oven to 200C�⠀
Slice the aubergines in half. I like to char mine in a griddle pan (flesh side only) but this is optional�⠀
Slice crisscross lines across the flesh, this helps to get the flavour deeper into the aubergine⠀
To make the glaze add the miso, tamari, maple syrup, peanut butter and water to a small mixing bowl and whisk until smooth⠀
Place the aubergines onto a baking tray and evenly cover with the glaze before placing in the oven for 25 minutes⠀
Meanwhile boil rice noodles, drain then add to a work and fry for 2-3 minutes with a drizzle of sesame oil and squeeze of lime juice.