2. Thinly slice apples. Slice capsicum and chilli. Dice avocado and chop cashews. Place in a large bowl with cabbage and noodles.
3. Whisk together 2 tbsp vinegar, 1/4 cup soy sauce, 2 tbsp sesame oil and 1 tbsp honey. Toss together with salad and noodles.
4. Slice eggplant into 1cm rounds and coat with 2 tbsp oil, 1 tsp ground ginger, salt and pepper. Roll in sesame seeds to coat. Heat a frypan over medium-high heat with 2 tbsp oil. Cook for 5 minutes on each side, in batches, until golden and cooked through (see notes).
5. Divide noodle salad between plates and serve with sesame crusted eggplant.
Deseed the chilli first if you prefer less heat.
Add more oil to pan as needed.
Green apples 2
Green capsicum 1
Red chilli 1
cashews 1 packet (60g)
Shredded red cabbage 1/2 bag (200g)
Sesame seeds 1/2 packet (35g)
From your pantry:
oil (for cooking), salt, pepper, white wine vinegar, soy sauce (or tamari), sesame oil, honey, ground ginger