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Eggplant stirfry with noodles

Method

  • Fry the eggplant in 2-3 lots in ¾ cup very hot oil until lightly browned. Drain well on kitchen paper towels and set aside. (Also set oil aside for another use.)
  • Then mix together the soy, black vinegar, kecap manis and chilli bean sauce. Taste for seasoning and set aside.
  • Soak the noodles in boiling water for 2-3 mins, gently separating with tongs as you do so. Then drain well.
  • Heat 1 tbsp oil in a wok (or large non-stick pan) and gently saute the onion, chillies and garlic, continually stirring. Add the eggplant, sauce and stock. Turn the heat down, mix well, cover and gently cook for 5 mins or so. Then add the coriander and drained noodles. Toss well to heat through and serve garnished with spring onions.

Ingredients

  • 500 gm eggplant, cubed
  • peanut oil
  • 2 tbsp soy sauce
  • 2 tbsp Chinese black vinegar
  • 2 tbsp kecap manis (Indonesian sweet soy sauce)
  • 2 tbsp chilli bean sauce
  • 1 packet thin hokkien noodles (or any other variety)
  • 1 red onion, cut into thin wedges
  • 2 small red chillies, finely sliced
  • 2 garlic cloves, crushed
  • ¼ cup vegetable stock
  • 2-3 tbsp freshly chopped coriander
  • 2 spring (green) onions, finely sliced on the diagonal

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm