Crispy Chinese Noodles with Eggplant

    55 minutes

    Eggplant is cooked with garlic, ginger, capsicum and peanuts in a Chinese style sauce then served with fried noodles. A great side or main

    11 people made this

    Serves: 4 

    • 1 medium eggplant, cubed
    • 1 teaspoon salt
    • 500g fresh Chinese wheat noodles
    • 2 tablespoons sherry
    • 1 tablespoon cornflour
    • 1/4 cup (65ml) red wine vinegar
    • 1/3 cup (85ml) water
    • 1 tablespoon minced fresh ginger
    • 1 tablespoon white sugar
    • 2 tablespoons fish sauce
    • 2 cups (300g) sliced onion
    • 3 tablespoons canola oil
    • 4 cloves garlic, minced
    • 1 red capsicum, julienned
    • 4 tablespoons chopped unsalted roasted peanuts
    • 1 tablespoon chopped fresh mint

    Preparation:30min  ›  Cook:25min  ›  Ready in:55min 

    1. 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.
    2. 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.
    3. Combine the sherry with the cornflour in a small bowl. Mix well and set aside.
    4. In a saucepan combine the red wine vinegar, water, ginger, sugar, fish sauce and onions. Bring the mixture to a boil, turn the heat to low and let the mixture simmer for 5 minutes.
    5. In a large frypan, preferably non-stick, heat 1 1/2 tablespoons oil over medium-high heat. Add the eggplant, and cook it for 5 minutes, stirring frequently. Add the garlic and red capsicum and cook, stirring occasionally for 5 minutes more or until the eggplant softens. Add both the onion-vinegar mixture and the cornflour-sherry mixture. Cook for 2 to 3 minutes, stirring occasionally. Keep the mixture warm.
    6. In a large non-stick frypan 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.
    7. Add the peanuts to the eggplant mixture, and spoon it onto plates. Divide the noodles into four parts, place them atop the vegetables and sauce. Sprinkle with mint to garnish.

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    Reviews in English (10)


    I cooked this for my family; it was a hit. There were three things I changed that made this dish better for my family. *I increased the sauce, the amount suggested wasn't enough. *I substituted fish sauce with soy sauce *Also the noodles are supposed to be pan seared on BOTH sides, I only did one side. The wheat nooldes do get nice and crispy with the weight of the dishes on top but two sides of crunch is too much. By frying only one side of the noodles, you have a nice soft side which is a good contrast with the crispy side. Thank you to Jen for a delicious unique recipe.  -  05 Feb 2003  (Review from Allrecipes USA and Canada)


    This dish is absolutely delicious!! I wasn't sure when I saw the combination of ingredients but in my search for great tasting vegetarian recipes I gave it a shot and I am so glad I did! The end result is wonderful. I will say that it is not very kid friendly as 3 of my 4 children wouldn't touch it but my husband and I loved it so it will be a staple in my house from now on. Serving it with the crispy noodles on top makes for a nice presentation so it would be a really nice meal to make for company. Thank you for the excellent recipe!!  -  23 Feb 2004  (Review from Allrecipes USA and Canada)


    I too LOVE this recipe.  -  23 Jan 2004  (Review from Allrecipes USA and Canada)