Stir Fry Noodles with Eggplant

Introduction:

 

This recipe comes from the sauce that was left over when I made Dumplings with chilli - garlic Sauce. The inspiration for this comes from "Steamed Eggplant with XO chilli & Vermicelli" we had at Ruby Chinese (owned by Jackie Chan) in Canberra. I was pleasantly surprised when I had this eggplant dish and had I never thought of eggplant in a Southeast Asian dish. So with the left over sauce and eggplant at home, we decided to try it on.

 

Preparation time: 15 mins

Marination time: 0 mins

Cooking time: 10 mins

 

Serves: 4 

 

Ingredients:

1	Packet Cooked Hokkien Noodles
1/2	Eggplant
1	Teaspoon of ground black pepper
2	Teaspoon of chilli garlic sauce
1/2	Cup of shallots
1	Tbsp of peanut oil
1/2	Teaspoon of sesame oil
	Salt to taste

 

Process:

 

Roughly chop the eggplant and cook the noodles in boiling water if not already cooked. Heat some of the peanut oil in the wok and add the chopped eggplant. Toss until the eggplant is just tender and make sure you do not overcook the eggplant. Set the eggplant aside. To the same wok add the rest of the peanut oil and add the chilli garlic sauce. Add pepper and toss in the noodles. Add a dash of sesame oil and salt to the noodles. Finally add the eggplant and the shallots and toss the noodles for 2 mins.