Ingredients

• 1 tbsp olive oil
• 3 salad onions
• salt and freshly ground black pepper
• 2 tbsp sesame oil
• 1 garlic clove
• chopped
• pinch dried chilli flakes
• 2 salad onions
• finely chopped
• 2 baby aubergines
• sliced
• 1 handful spinach
• 3 prawns
• chopped
• 150g/5½oz egg noodles
• cooked according to packet instructions
• 2 tbsp soy sauce
• 1 tbsp sesame seeds

Directions

• For the salad onions
• place the salad onions and olive oil into a bowl. Season
• to taste
• with salt and freshly ground black pepper and toss together.
• Heat a griddle pan until smoking. Add the salad onions and char-grill for two minutes on each side
• so that brown griddle marks are formed. Remove from the heat and set aside.
• For the noodles
• heat the sesame oil in a large wok over a high heat. Add the garlic
• chilli
• salad onions and aubergine and stir fry for one minute.
• Add the spinach and prawns and cook for a further two minutes
• turning the prawns halfway through cooking.
• Add the noodles
• drizzle over the soy sauce and toss together.
• To serve
• place the noodles on a large warm plate and sprinkle with sesame seeds. Place the char-grilled salad onions criss-crossed on top.