1.

Mix the sriracha, soy sauce and rice vinegar in a small bowl.

2.

Cook the noodles according to the pack instructions, then drain.

3.

Meanwhile, heat a wok over a medium-high heat. Add the pork mince without oil, and cook, breaking it up, until browned and cooked through (6–8 minutes). Spoon off any fat and lift the pork onto a plate.

4.

Add the oil and aubergine, and stir-fry until starting to brown (5 minutes). Add 3 tbsp water, cover, and cook until the aubergine is soft (5–6 minutes). Add the pepper and cook for 3 minutes.

5.

Add the garlic, ginger and the white parts of the spring onions, and cook until fragrant (1 minute).

6.

Return the pork, pour in the sauce, and toss to coat (2 minutes).

7.

Add the spinach a handful at a time and stir until wilted (1–2 minutes). Toss through the noodles.

8.

Drizzle with the sesame oil and scatter with the green parts of the spring onions.