- 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
- 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.