Creamy, Spicy Aubergine Stir Fry Noodles
- Ready In:
- 15mins
- Ingredients:
- 13
- Yields:
-
2 bowls
- Serves:
- 2
ingredients
- 1 aubergine, large (in cubes)
- 200 g mie noodles (or rice, or mung bean noodles)
- 3 garlic cloves (minced)
- 1 onion (chopped roughly)
- 2 -3 hot chili peppers (small, minced, with or without seeds)
- 2 tablespoons peanut butter (chunky)
- 2 tablespoons dark soy sauce
- 1 tablespoon light soy sauce
- sesame oil (amount by preference)
- 3 tablespoons oil (canola or peanut)
- 1 tablespoon lemon juice
- water, if needed
- vegetable broth, granules
directions
- Cube aubergine and heat 2 TB of oil in a heavy pan.
- Cook mi noodles according to package direction and strain through a sieve when done.
- Meanwholes add aubergine cubes to hot oil and let turn brown and crispy (you can add a bit of water from time to time, the aubergines will soak it up and get tender more quick).
- Add one TB of dark soy sauce and let absorb.
- Aubergines are done when they are browned all over, crispy on the out- and soft on the inside (there should be no liquid left).
- Transfer aubergine cubes to a plate.
- Heat remaining TB od oil in the pan and add oinion cubes and chili peppers.
- Fry until translucent and fragrant.
- Add garlic and the rest of soy sauces.
- Stir in peanut butter, lemon juice, a dash of vegetable broth granules (if you like) and sesame oil (a couple of sprinkles usually do the trick).
- If the sauce appears to be too thick, just add water and stir.
- Adjust the sauce's taste to your liking (it might need more soy sauce, peanut oil, chili -- ).
- Add noodles and incorporate into sauce).
- Transfer noodles on a plate and add aubergine cubes on top (or incorporate as well).
- Enjoy.
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