Tender wide noodles, meltingly soft eggplant, peanut chili sauce, scallions, and sesame seeds: a homemade bistro-style dish that looks just like the restaurant photo.
Ingredients
- 250 g fresh wide Chinese noodles
- 300 g small purple eggplants
- 4 pieces scallion (green onion)
- 1 tbsp sesame seeds
- 1 tbsp sesame oil
- 2 tbsp light soy sauce
- 3 cloves garlic
- 10 g fresh ginger
- 1 tsp rice vinegar
- 1 tsp granulated sugar
- 3 tbsp neutral oil (such as sunflower)
- 4 tbsp peanut chili oil
- to taste salt
Method
- Cut the eggplants into batons about 1 cm thick. Place them in a colander, salt lightly, and let drain for 10 minutes. Rinse quickly under cold water, then pat dry with paper towels.
- Meanwhile, cook the wide noodles in a large pot of boiling salted water according to the package directions (usually 2-3 minutes for fresh). Drain, rinse under cold water to stop the cooking, then return to the bowl and add the sesame oil. Toss to coat and set aside.
- Make the sauce by whisking the light soy sauce, rice vinegar, and sugar in a small bowl. Set aside.
- Mince the garlic and grate the ginger. Thinly slice the scallions (keeping the white and green parts separate).
- Heat the neutral oil in a wok or large skillet over high heat. Add the garlic and ginger and stir-fry for 30 seconds. Add the eggplant and stir-fry for 5 to 6 minutes until golden and tender. Lower the heat if necessary.
- Pour the sauce over the eggplant, toss, and cook for 1 minute more. Remove from the heat.
- Divide the noodles between two bowls. Top with the eggplant. Drizzle with 2 tablespoons of peanut chili oil per serving (or to taste). Garnish with the sliced green scallions and sesame seeds.
- Serve immediately. Diners can add more chili oil at the table if desired.
Nutrition
Per serving
- Energy
- 979.8 kcal
- Protein
- 15.57 g
- Carbohydrate
- 82.33 g
- Fat
- 64.78 g
- Fibre
- 6.86 g
- Calcium
- 68.57 mg
- Iron
- 1.55 mg
- Magnesium
- 54.64 mg