ASIAN EGGPLANT AND NOODLE STIR-FRY

Asian Eggplant and Noodle Stir-Fry image

Provided by Daydream

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 12

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

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