Forktionary

Asian Eggplant And Noodle Stir Fry Recipe

A vibrant and flavorful Asian Eggplant & Noodle Stir-Fry, ready in just 30 minutes! This quick and easy meat-free recipe is perfect for a satisfying mid-week meal. Customize it with optional chicken or mushrooms for extra protein. Get ready for a delicious explosion of tastes and textures, inspired by Delicious Magazine!

Prep Time 10 mins
Cook Time 30 mins
Calories 979.7 kcal
Protein 62g
Rating 5.0 (1 Reviews)
Asian Eggplant And Noodle Stir Fry 98

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Asian Eggplant And Noodle Stir Fry

  • 1 (12 ounce) package flat egg noodles
  • 4 tablespoons vegetable oil
  • 1/2 cup chopped red onion
  • 2 cloves minced garlic
  • 1-2 red chilies, finely chopped (optional)
  • 2 medium eggplants, cut into 1-inch cubes
  • 2 tablespoons brown sugar, plus extra to taste
  • 2 tablespoons light soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon fish sauce
  • 2 spring onions, chopped
  • Salt, to taste
  • Freshly ground black pepper, to taste

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Asian Eggplant And Noodle Stir Fry? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

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.

Nutrition Information (Approximate per serving)

Sodium

105 g

Sugar

273g

Fat

20g

Carbs

58g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Lunch Main Dish / Dinner Asian 30 Minutes Or Less

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation For 1 Or 2 Low Protein Healthy Main Dish Pasta Vegetables Asian Easy Low Fat Stove Top Dietary One Dish Meal Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Stir Fry Low Carb Healthy 2 Low In Something Pasta Rice And Grains Equipment Number Of Servings Technique