1. 1. Heat a heavy griddle with a drizzle of vegetable oil. Split the aubergines, not quite all the way through, and cook over a moderate heat until they have softened, but still hold their shape.
2. 2. For the sauce, combine the lime juice, orange juice, soy sauce, sake and chilli flakes. Set aside.
3. 3. Heat the vegetable oil in a wok and fry the spring onions over a high heat, for 2 minutes. Add the noodles and bean sprouts and stir-fry for another 2 minutes.
4. 4. Tip in the pak choi and aubergine, and stir in the sauce. Reheat, and serve scattered with peanuts and coriander.
