Asian Eggplant and Noodle Stir-Fry
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
2-4
ingredients
- 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
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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Reviews
-
Made this to use a bumper crop of Asian Eggplants and -- WOW -- what a nice surprise! The flavors were similar to our favorate Drunken Chicken dish at a DC restaurant that we now miss as we have retired to the Midwest. I added strips of thick cut roast beef at the end, heated just to warm and how nice it was. Will use chicken next time. The carmelized brown sugar was a bit worrisome but it worked out well. I think I had too much oil and added more sugar and it eventually was liquified into the sauce. Note that this makes 6 servings, or 4 quite large servings.
RECIPE SUBMITTED BY
Daydream
Australia
<p>I was raised in a family that loves to travel, meet people from other countries, and taste new foods. We are quite 'international' - my brother's wife is Indian, my sister's husband is Swiss and my son's wife is of Swedish and Croatian origin. My little dogs are German - miniature Dachshunds.</p>
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