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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Nivo B
[email protected]I made this dish for a party and it was a huge success! Everyone loved it. The eggplant was tender and flavorful, and the sauce was perfect.
Gabriella Rivera
[email protected]This recipe is a keeper! The eggplant was perfectly cooked and the sauce was delicious. I served it over rice and it was a hit with my family.
Rafiq Hadwar
[email protected]This dish was easy to make and very tasty. I used a combination of bell peppers and onions instead of just bell peppers, and it turned out great. I will definitely be making this again.
sheras Barwari
[email protected]I followed the recipe exactly and the dish turned out great. The eggplant was crispy on the outside and tender on the inside. The sauce was also very flavorful. I will definitely be making this dish again.
SAAD GAMER
[email protected]This recipe is a great way to use up leftover eggplant. The eggplant was tender and flavorful, and the sauce was delicious. I served it over rice and it was a hit with my family.
Alan Lacquiere
[email protected]I'm not a big fan of eggplant, but this dish was amazing! The eggplant was cooked perfectly and the sauce was delicious. I'll definitely be making this again.
Sehrish Akram
[email protected]This dish is so easy to make and it's always a hit with my family. The eggplant is always tender and flavorful, and the sauce is delicious. I highly recommend this recipe.
Rose Annabelle
[email protected]I made this dish for a party and it was a huge success! Everyone loved it. The eggplant was tender and flavorful, and the sauce was perfect.
Arfin Belal
[email protected]This recipe is a keeper! The eggplant was perfectly cooked and the sauce was delicious. I served it over rice and it was a hit with my family.
Md:Uzzal Hasan
[email protected]This dish was easy to make and very tasty. I used a combination of bell peppers and onions instead of just bell peppers, and it turned out great. I will definitely be making this again.
Asmat Ullah Khan
[email protected]I followed the recipe exactly and the dish turned out great. The eggplant was crispy on the outside and tender on the inside. The sauce was also very flavorful. I will definitely be making this dish again.
Venicious Veni
[email protected]This is a great recipe! I've made it several times now, and it's always a hit. The eggplant is always tender and flavorful, and the sauce is delicious.
Lennox Edward
[email protected]I made this dish last night and it was delicious! I used a little less oil than the recipe called for, and it was still plenty oily. I also added a tablespoon of rice vinegar to the sauce, which gave it a nice tang.
islam Dota
[email protected]This dish was a hit with my family! The eggplant was tender and flavorful, and the noodles were cooked perfectly. The sauce was also very tasty, with a nice balance of sweet and sour.