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Slice aubergines in half lengthways, slice into ¼ strips, then slice into ⅛ strips and cut into three chunks. Add to a bowl with a good pinch of salt, massage and set aside.
Boil a medium-sized pot of water with a good pinch of salt, cook egg noodles as instructed, strain the cooked noodles and reserve a cup of noodle water on the side.
Finely slice the garlic and spring onions, reserving the spring onion greens for garnish, then squeeze out any excess water from the aubergines with your hands and set aside.
Bring a large pan to medium high heat, then add aubergines straight to the pan and cook for 2 mins, or until slightly blackened, use a spatula to release any excess liquid, flip and repeat on the other side.
Add a ladle of noodle water to the pan to cook the aubergines for 1 min, then reduce the heat to low. Add in neutral oil followed by your butter, garlic, and spring onions. Cook for 2 mins or until lightly golden and aromatic.
Then add white wine vinegar, soy sauce, dark soy sauce and toss well, then cook for 1 min and add the egg noodles, tossing for 1 min or until glossy. Add a small ladle of noodle water if needed and toss again until glossy, then turn off the heat.
Zest a whole lemon, and squeeze in a whole lemon, add pepper, chilli flakes, sesame seeds, and all the spring onion greens, serve.