Asian Eggplant And Noodle Stir Fry Recipe

Ingredients for Asian Eggplant And Noodle Stir Fry

• Flat Egg Noodles
• 4 tablespoons vegetable oil
• Red Onion
• Garlic Cloves
• Red Chile
• Baby Eggplants
• 2 tablespoons brown sugar
• Light Soy Sauce
• 1 tablespoon oyster sauce
• Toasted Sesame Oil
• 1 teaspoon fish sauce
• 2 chopped spring onions, for garnish

How to Make Asian Eggplant And Noodle Stir Fry

1. Cook noodles according to package directions. Drain and set aside.
2. Heat 1 tablespoon vegetable oil in a wok or large skillet over medium heat. Add 1/2 cup chopped onion, 2 cloves minced garlic, and 1-2 finely chopped red chilies (optional). Stir-fry for 2-3 minutes, until softened.
3. Remove onion mixture from wok and set aside.
4. Add 2 tablespoons vegetable oil to the wok and increase heat to medium-high.
5. Add 2 medium eggplants, cut into 1-inch cubes. Stir-fry in batches for 2-3 minutes per batch, until golden brown and slightly tender. Remove from wok and set aside.
6. Add 1 tablespoon vegetable oil and 2 tablespoons brown sugar to the wok. Cook for 3 minutes, stirring constantly, until caramelized. Be careful not to burn.
7. Add 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sesame oil, and 1 teaspoon fish sauce. Stir until heated through.
8. Return the cooked noodles, onion mixture, and eggplant to the wok. Toss to coat everything evenly in the sauce.
9. Taste and add a little extra brown sugar if needed.
10. Garnish with 2 chopped spring onions and season with salt and freshly ground black pepper to taste. Serve immediately.