Ingredients for Crispy Chinese Noodles with Eggplant and Peanuts recipe
1 medium eggplant, cubed
1 teaspoon salt
16 ounces fresh Chinese wheat
noodles
2 tablespoons sherry
1 tablespoon cornstarch
1/4 cup red wine vinegar
1/3 cup water
1 tablespoon minced fresh ginger
root
1 tablespoon white sugar
2 tablespoons vegetarian fish
sauce
2 cups sliced onion
3 tablespoons canola oil
4 cloves garlic, minced
1 red bell pepper, julienned
4 tablespoons chopped, unsalted
dry-roasted peanuts
1 tablespoon chopped fresh mint
(optional)
warm.
Directions
Place the eggplant cubes into a colander. Add the salt and toss
well. Let the eggplant drain for 15 minutes, then rinse it lightly with
water. Let the eggplant drain again in the colander.
Bring a large pot of water to a boil. Add the noodles and boil them
for about 5 minutes, until they are tender. Drain and rinse well with
cold water. Let the noodles drain in a colander for at least 10
minutes.
Combine the sherry with the cornstarch in a small bowl. Mix well
and set aside.
In a saucepan combine the red wine vinegar, water, ginger, sugar,
imitation fish sauce and onions. Bring the mixture to a boil, turn the
heat to low and let the mixture simmer for 5 minutes.
In a large skillet, preferably non-stick, heat 1 1/2 tablespoon oil over
medium-high heat. Add the eggplant, and cook it for 5 minutes,
stirring frequently. Add the garlic and red pepper and cook, stirring
occasionally for 5 minutes more or until the eggplant softens. Add
both the onion-vinegar mixture and the cornstarch-sherry mixture.
Cook for 2 to 3 minutes, stirring occasionally. Keep the mixture
In a large non-stick skillet heat the remaining 1 1/2 tablespoons oil
over medium-high heat. When the oil begins to smoke, add the
noodles, then place two or three plates on top of them so that more
surface area will brown. Let the noodles sit over medium-high heat
for 5 minutes. When the noodles have developed a golden brown
crust on the underside remove the plates, turn the noodles over
with a spatula and cook them 5 minutes on the other side. Then
take the pan off the heat.
Add the peanuts to the eggplant mixture, and spoon it onto plates.
Divide the noodles into four parts, and place them atop the
vegetables and sauce. Sprinkle with mint, if you like, and serve.