In a medium bowl, combine the dark sesame oil, vegetable oil, teriyaki sauce, soy sauce, red wine vinegar, sugar, bird's eye chilli, and crushed garlic. Stir well until the sugar fully dissolves and the dressing is smooth and aromatic. Set aside.

Slice the eggplant into 1 cm-thick rounds. Line a large baking tray with aluminum foil for easy cleanup, and lay the slices out in a single layer. Using a brush, generously coat both sides of each slice with the prepared dressing.

Grill (or broil) the eggplant under high heat for approximately 10 minutes, turning once when golden and caramelized on one side. Baste with more dressing during cooking to intensify flavor. Once grilled, cut the eggplant slices into halves or thirds, then toss with any remaining dressing to soak up the extra richness.

Meanwhile, cook the fine egg noodles according to the package directions until tender. Drain, rinse briefly under cold water to stop the cooking process, then drain again thoroughly.

In a large serving bowl, combine the cooked noodles with the grilled eggplant, sliced green onions, and toasted sesame seeds. Toss gently to coat and blend the ingredients evenly.

Finish the salad with a garnish of extra green onions and a touch of sliced red chilli, if desired, for added color and heat. Serve warm or at room temperature.