STIR-FRIED NOODLES WITH EGGPLANT AND BASIL
Instead of eggplant, you can also use thinly sliced zucchini or shiitake mushrooms in the tasty Asian dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Number Of Ingredients 9
Steps:
- Cook noodles according to package instructions; drain noodles and rinse with cold water. In a small bowl, combine soy sauce, sesame oil, and sugar and stir until sugar dissolves.
- Heat a large skillet or wok over high until hot. Add 3 teaspoons vegetable oil and swirl to coat skillet. Add eggplant and stir until golden on both sides, 4 minutes total. Push eggplant to side of skillet and add 1 teaspoon oil. Add scallion whites and garlic and stir until fragrant, 30 seconds. Add noodles and soy mixture and toss to combine all the ingredients. Serve topped with scallion greens and basil.
Nutrition Facts : Calories 313 g, Fat 9 g, Fiber 4 g, Protein 9 g
CRISPY CHINESE NOODLES WITH EGGPLANT AND PEANUTS
Chinese noodles are inexpensive to buy and can be found at your local supermarket. These noodles are fantastic! Eggplant, sherry and fresh ginger meld together to create a divine taste.
Provided by jen
Categories Chinese Recipes
Time 55m
Yield 4
Number Of Ingredients 16
Steps:
- 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 warm.
- 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.
Nutrition Facts : Calories 557.9 calories, Carbohydrate 88.2 g, Fat 16.9 g, Fiber 7.1 g, Protein 12.3 g, SaturatedFat 1.5 g, Sodium 1309.9 mg, Sugar 10.4 g
CRISPY CHINESE NOODLES WITH EGGPLANT AND PEANUTS
Chinese noodles are inexpensive to buy and can be found at your local supermarket. These noodles are fantastic! Eggplant, sherry and fresh ginger meld together to create a divine taste.
Provided by jen
Categories Chinese Recipes
Time 55m
Yield 4
Number Of Ingredients 16
Steps:
- 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 warm.
- 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.
Nutrition Facts : Calories 557.9 calories, Carbohydrate 88.2 g, Fat 16.9 g, Fiber 7.1 g, Protein 12.3 g, SaturatedFat 1.5 g, Sodium 1309.9 mg, Sugar 10.4 g
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CRISPY CHINESE NOODLES WITH EGGPLANT AND PEANUTS
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Category Cookstr RecipesEstimated Reading Time 5 mins
- Put 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 it 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 them, and rinse them well with cold water. Let them drain in a colander for at least 10 minutes.
- Combine the sherry with the cornstarch in a small bowl, and set the bowl aside. In a saucepan, combine the red wine vinegar, water or stock, ginger, sugar, fish sauce or salt, 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 1½ tablespoons 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 warm.
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