Are you a fan of eggplant? The creamy texture of cooked eggplant makes a great topping for both rice and noodles. Today's feature is a very easy and simply delicious noodle dish you can whip up in a matter of minutes. For a non-spicy dish, simply skip the chili peppers. I used to dislike eggplant when I was younger as I thought the texture was a little weird but then of course as one grows older, tastes change and definitely become more accepting so to speak. This dish was made with some dried wheat noodles and topped with delicious eggplant stir-fried with garlic, chili peppers and just soy sauce for flavour.
One thing to note when cooking eggplant is that you should give the eggplant a quick stir-fry with a little bit of oil in the wok prior to cooking to seal in the eggplant a little as eggplant is like sponge and will absorb a lot of oil while being stir-fried. If you want to make this dish even creamier, you can add some miso paste to thicken the sauce as well. I hope you will give this a try soon!
This recipe is part of my Yuen Chun Recipes, an ongoing project on this blog.
Spicy Eggplant/ Brinjal Noodles Recipe
Saturday, March 16, 2013 | Labels: Chinese recipes, Noodles, Yuen Chun Recipes | No Comment »
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Based on a work at www.smokywok.com.