Creamy, Spicy Aubergine Stir Fry Noodles

"Quick, filling and extremely tasty. Adjust chili and garlic to your taste. I like it very spicey, so better tune down the amount of chili and garlic a bit, if you don't."
 
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Ready In:
15mins
Ingredients:
13
Yields:
2 bowls
Serves:
2
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ingredients

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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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