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A versatile, quick and easy meat-free, mid-week meal. I use 20ml tablespoons for this recipe. Measure out all ingredients before commencing to cook. Sometimes I saute (then remove) some sliced chicken thigh meat before stir-frying the eggplant, or I add some sliced portobello mushrooms. In this case, use your judgment to increase the amount of the sauce ingredients if necessary. If you don't like chillies, omit. From Delicious magazine.
- 200 -300 g dried flat egg noodles (I use Chang's)
- 3 -5 tablespoons vegetable oil (I use grapeseed)
- 1 red onion, peeled and finely chopped
- 2 garlic cloves, peeled and crushed
- 1 -2 red chile, finely sliced (seeded if wished for less heat) (optional)
- 8 unpeeled baby eggplants, sliced finely on the diagonal
- 2 tablespoons brown sugar (or substitute palm sugar or jaggery if desired)
- 3 tablespoons light soy sauce
- 3 tablespoons oyster sauce (I use Chang's)
- 1 teaspoon toasted sesame oil
- 1 teaspoon asian fish sauce
- 2 spring onions, sliced
- Cook noodles according to packet instructions, drain and set aside.
- Heat a little vegetable oil over a medium flame in a wok, and saute the onion, garlic and chilli, stirring frequently for 2 to 3 minutes. When the onion is soft, remove from wok and set aside.
- Increase heat and add 2 tablespoons oil. Stir fry eggplant in batches for 2 to 3 minutes, stirring constantly until golden brown. Remove from pan and set aside.
- Add remaining vegetable oil to wok with the brown sugar and cook 3 minutes until caramelized - be careful not to burn.
- Add soy sauce, oyster sauce, sesame oil and fish sauce and stir until heated through.
- Add noodles to the wok with the onion mixture and eggplants, and toss to coat with the sauce. Taste and add a little extra brown sugar if desired.
- Serve garnished with spring onions and seasoned with a little salt (optional) and freshly ground pepper, to taste.