2 tbsp sesame oil
pinch dried chili flakes
2 scallions, finely chopped green end only
2 baby eggplant, sliced
1 handful spinach
300g large shrimp
150g/5½oz medium rice noodles, cooked according to packet instructions
2 tbsp gluten free soy sauce
1 tbsp sesame seeds
For the noodles, heat the sesame oil in a large wok over a high heat. Add the chili and eggplant and stir fry for one minute.
Add the spinach and shrimp and cook for a further two minutes, turning the shrimp halfway through cooking.
Add the noodles, drizzle over the gluten free soy sauce and toss together.
To serve, place the noodles on a large warm plate and sprinkle with sesame seeds.
Recipe adapted from: Good Food