Asian Eggplant And Noodle Stir-Fry Recipe

Name: Asian Eggplant And Noodle Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Cook noodles according to packet instructions, drain and set aside.
2
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.
3
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.
4
Add remaining vegetable oil to wok with the brown sugar and cook 3 minutes until caramelized - be careful not to burn.
5
Add soy sauce, oyster sauce, sesame oil and fish sauce and stir until heated through.
6
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.
7
Serve garnished with spring onions and seasoned with a little salt (optional) and freshly ground pepper, to taste.

19413

kcal

Calories

176

Fat

3743

Carbs

657

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Asian Eggplant And Noodle Stir-Fry falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asian Eggplant And Noodle Stir-Fry

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