Asian Eggplant and Noodle Stir-Fry

Recipe by Daydream
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READY IN: 30mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
  • 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
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DIRECTIONS

  • 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.
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