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Heat a little oil in a frying pan over medium heat.
Add the aubergines and cook for 15 minutes. If your aubergine is larger you will have to cook it for longer. You want your aubergine to soft.
Then lower the heat to low-medium, and add the peanut butter, spring onions, garlic cloves, chilli oil and sesame seeds. Cover the pan and cook for 15-20 minutes until the aubergine skin peels off.
Peel off the aubergine skin (I left some of it on). Then mash everything together.
Cook noodles as per packet instructions, reserve 1 cup of water.
Add soy sauce, white vinegar and noodle water (½-1 cup depending on your desired consistency)
Add noodles and mix well.