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

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