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Creamy, Spicy Aubergine Stir Fry Noodles

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“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.”
READY IN:
15mins
SERVES:
2
YIELD:
2 bowls
UNITS:
US

Ingredients Nutrition

Directions

  1. Cube aubergine and heat 2 TB of oil in a heavy pan.
  2. Cook mi noodles according to package direction and strain through a sieve when done.
  3. 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).
  4. Add one TB of dark soy sauce and let absorb.
  5. Aubergines are done when they are browned all over, crispy on the out- and soft on the inside (there should be no liquid left).
  6. Transfer aubergine cubes to a plate.
  7. Heat remaining TB od oil in the pan and add oinion cubes and chili peppers.
  8. Fry until translucent and fragrant.
  9. Add garlic and the rest of soy sauces.
  10. 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).
  11. If the sauce appears to be too thick, just add water and stir.
  12. Adjust the sauce's taste to your liking (it might need more soy sauce, peanut oil, chili -- ).
  13. Add noodles and incorporate into sauce).
  14. Transfer noodles on a plate and add aubergine cubes on top (or incorporate as well).
  15. Enjoy.

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