ASIAN EGGPLANT AND NOODLE STIR-FRY
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.
Provided by Daydream
Categories One Dish Meal
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 979.7, Fat 29.1, SaturatedFat 4.2, Cholesterol 29, Sodium 2536.3, Carbohydrate 175.8, Fiber 77.2, Sugar 68.5, Protein 31
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Michelle Espinoza
[email protected]This dish is a great way to get your kids to eat their vegetables.
Altab Khan
[email protected]I've never made Asian food before, but this recipe was so easy to follow. I'm definitely going to try more Asian recipes in the future.
Riceman
[email protected]This dish is so flavorful and satisfying. I highly recommend it!
AdekunLe Adeniji
[email protected]I'm a vegetarian, so I used vegetable broth instead of chicken broth. It was just as good.
Legend Bunda
[email protected]This recipe is a great way to use up leftover eggplant.
Kezan Williams
[email protected]I'm not a fan of spicy food, so I omitted the chili peppers. The dish was still delicious.
Thali'ah Komen
[email protected]This dish is so versatile. I've used different types of noodles and vegetables, and it always turns out great.
Purev Purev
[email protected]I added some tofu to this dish, and it was delicious! I highly recommend trying it that way.
Simamkele Ntabayitshi
[email protected]This recipe is a keeper! I've made it several times already, and it's always a crowd-pleaser.
Tahira Parveen
[email protected]I'm not a huge fan of eggplant, but I really enjoyed this dish. The combination of flavors was amazing.
fun boyz
[email protected]I made this dish exactly as the recipe stated, and it turned out great! I highly recommend it.
Ari Manyun
[email protected]The eggplant was perfectly cooked - tender but not mushy. And the sauce was flavorful without being too spicy.
Smd hanif
[email protected]I love how quick and easy this dish is to make. It's perfect for a weeknight meal.
Soli Anteneh
[email protected]This Asian eggplant and noodle stir-fry was a hit with my family! The flavors were incredible, and the dish was so easy to make. I will definitely be making this again.