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Preheat the oven to 180°C.
In a large bowl, toss the chopped aubergine with the olive oil and soya sauce. Pour into a roasting tin and cook for approx. 20-25 minutes, flipping halfway through cook time.
Meanwhile, cook the noodles according to packet instructions. Drain and rinse.
Add the cooked noodles, aubergine, spring onions, chilli and half the coriander to a large bowl. Pour over a generous amount of Lucy’s Authentic Asian Dressing and toss well.
Finally, sprinkle with the remaining chopped coriander.
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