Stir Fried Noodles With Eggplant And Basil Recipes

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STIR-FRIED NOODLES WITH EGGPLANT AND BASIL



Stir-Fried Noodles with Eggplant and Basil image

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

8 ounces lo mein noodles
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
1 teaspoon light-brown sugar
4 teaspoons vegetable oil
1/2 pound Japanese or other small eggplant, halved lengthwise and sliced 1/4 inch thick
5 scallions, white and green parts separated and thinly sliced
3 garlic cloves, minced
1/3 cup fresh basil leaves, torn, for serving

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

ASIAN EGGPLANT AND NOODLE STIR-FRY



Asian Eggplant and Noodle Stir-Fry image

A versatile, quick and easy meat-free, mid-week meal. I use 20ml tablespoons for this recipe. Measure out all ingredients before commencing to cook. Sometimes I saute (then remove) some sliced chicken thigh meat before stir-frying the eggplant, or I add some sliced portobello mushrooms. In this case, use your judgment to increase the amount of the sauce ingredients if necessary. If you don't like chillies, omit. From Delicious magazine.

Provided by Daydream

Categories     One Dish Meal

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 12

200 -300 g dried flat egg noodles (I use Chang's)
3 -5 tablespoons vegetable oil (I use grapeseed)
1 red onion, peeled and finely chopped
2 garlic cloves, peeled and crushed
1 -2 red chile, finely sliced (seeded if wished for less heat) (optional)
8 unpeeled baby eggplants, sliced finely on the diagonal
2 tablespoons brown sugar (or substitute palm sugar or jaggery if desired)
3 tablespoons light soy sauce
3 tablespoons oyster sauce (I use Chang's)
1 teaspoon toasted sesame oil
1 teaspoon asian fish sauce
2 spring onions, sliced

Steps:

  • Cook noodles according to packet instructions, drain and set aside.
  • Heat a little vegetable oil over a medium flame in a wok, and saute the onion, garlic and chilli, stirring frequently for 2 to 3 minutes. When the onion is soft, remove from wok and set aside.
  • Increase heat and add 2 tablespoons oil. Stir fry eggplant in batches for 2 to 3 minutes, stirring constantly until golden brown. Remove from pan and set aside.
  • Add remaining vegetable oil to wok with the brown sugar and cook 3 minutes until caramelized - be careful not to burn.
  • Add soy sauce, oyster sauce, sesame oil and fish sauce and stir until heated through.
  • Add noodles to the wok with the onion mixture and eggplants, and toss to coat with the sauce. Taste and add a little extra brown sugar if desired.
  • Serve garnished with spring onions and seasoned with a little salt (optional) and freshly ground pepper, to taste.

Nutrition Facts : Calories 979.7, Fat 29.1, SaturatedFat 4.2, Cholesterol 29, Sodium 2536.3, Carbohydrate 175.8, Fiber 77.2, Sugar 68.5, Protein 31

STIR-FRIED NOODLES



Stir-fried noodles image

A healthy Chinese for all the family, quick and simple

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Side dish, Snack, Supper

Time 25m

Number Of Ingredients 11

150g pack medium egg noodle
1 tbsp vegetable oil
2.5cm piece fresh ginger, finely chopped
2 garlic cloves, finely chopped
1 large carrot, cut into matchsticks
1 yellow pepper, deseeded and thinly sliced
100g mangetout, sugarsnaps or frozen peas
2 spring onions, finely chopped
85g beansprout (optional)
2 tbsp soy sauce
1 tsp white wine vinegar

Steps:

  • Cook the noodles according to pack instructions.
  • Meanwhile, heat the oil in a wok or large frying pan, then stir-fry the ginger, garlic, carrot, pepper and mangetout, sugar snap or frozen peas over a high heat for 2-3 mins.
  • Drain the noodles thoroughly, add to the pan with the onions and beansprouts, if using, then stir-fry for 2 mins.
  • Mix together the soy sauce and vinegar, stir into the pan, then cook for 1-2 mins. Divide between individual plates or bowls and serve immediately.

Nutrition Facts : Calories 439 calories, Fat 14 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 67 grams carbohydrates, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 2 milligram of sodium

STIR-FRIED COCONUT NOODLES



Stir-Fried Coconut Noodles image

Coconut milk brings distinctive flavor and creamy heft to these rice noodles, which are stir-fried with pork or chicken, bell pepper and eggplant. Be generous when you're seasoning the dish with nam pla (fish sauce), which adds umami and some welcome funk. No nam pla? Use soy sauce instead.

Provided by Mark Bittman

Categories     dinner, easy, main course

Time 45m

Yield 4 servings

Number Of Ingredients 10

3/4 pound linguine-style rice noodles
3 tablespoons canola, corn or other neutral oil
1 pound minced or ground boneless pork or chicken
1 yellow or red bell pepper, seeded and minced
1 eggplant, about 1/2 pound, cut into 1/2-inch cubes
1 tablespoon minced garlic
1 can unsweetened coconut milk (1 1/2 to 2 cups)
Nam pla (fish sauce), soy sauce or salt, to taste
Freshly ground black pepper, to taste
Minced cilantro, for garnish

Steps:

  • If using rice noodles, soak them in very hot water to cover until ready to add to stir-fry in Step 4. If using linguine, bring a large pot of water to a boil, salt it, and cook pasta until it is nearly but not quite done. Drain, and rinse in cold water.
  • Meanwhile, place 1 tablespoon of the oil in a large skillet or wok; turn heat to high. A minute later, add meat, and cook, stirring occasionally, until browned, about 5 minutes. Remove with slotted spoon; set aside.
  • Add another tablespoon of the oil to skillet, followed by bell pepper and eggplant. Cook over medium-high heat, stirring occasionally, until both are browned and tender, about 10 minutes. Remove with slotted spoon; combine with meat.
  • Add remaining tablespoon of oil, followed immediately by the garlic and about 30 seconds later, the coconut milk. Cook over medium-high heat, stirring and scraping with a wooden spoon, for about a minute. Add drained noodles along with meat and vegetables, and cook until noodles absorb most of the coconut milk, about 3 minutes.
  • Season with nam pla to taste, then add plenty of black pepper. Garnish with cilantro, and serve.

EGGPLANT & BASIL STIR FRY



Eggplant & Basil Stir Fry image

One of my favorite concoctions--I often throw this together to use up eggplant and basil when my garden (aka my farmer's market basket) overflows! This takes literally 15 minutes to throw together...cook the stir fry while your water comes to a boil & your noodles cook, then mix it all together and enjoy!

Provided by velorutionista

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons peanut oil
1/2 cup thinly sliced hot pepper (use sweet peppers if you prefer)
6 garlic cloves
1 lb purple eggplant
1 cup basil leaves (1 good-sized bunch, either Thai basil or sweet will work)
2 cups bean sprouts, rinsed
2 tablespoons soy sauce (use low sodium if desired)
1 tablespoon mirin
2 tablespoons peanut butter (smooth or crunchy)
8 ounces dried rice vermicelli

Steps:

  • Bring a pot of salted water to boil. Cook rice noodles 2-4 minutes (or as directed on the package), till tender. Drain, reserving 1/4 Celsius cooking water.
  • Slice eggplant in half lengthwise, then quarter each piece lengthwise again. Slice horizontally into 1/2" planks (they'll be roughly 1/2" by 1" pieces). You may peel the eggplant first if you don't like the skin.
  • Remove stems and roughly chop basil leaves (so they're bite size--if they are all small, no need to chop).
  • In a large wok, heat oil til it smokes. Toss in garlic and peppers and stir fry till fragrant, about 30 seconds. Add eggplant, basil, & bean sprouts and stir fry till tender, about 3 minutes.
  • While eggplant cooks, whisk soy sauce, mirin, peanut butter, and reserved pasta water together into a thin sauce.
  • Once eggplant is tender, remove wok from flame, toss in noodles and sauce and stir briefly to coat. Serve.

Nutrition Facts : Calories 255.5, Fat 7.7, SaturatedFat 1.4, Sodium 449.3, Carbohydrate 42.2, Fiber 5, Sugar 4.5, Protein 5.9

STIR-FRIED CHICKEN AND EGGPLANT WITH THAI BASIL



Stir-Fried Chicken and Eggplant With Thai Basil image

This dish, inspired by a large bunch of Thai basil that a friend brought me from his garden, has Thai overtones.

Provided by Martha Rose Shulman

Categories     dinner, poultry, main course

Time 1h

Yield Serves four

Number Of Ingredients 12

1 pound eggplant, preferably long Japanese or Chinese eggplants, diced
Salt to taste
3 large garlic cloves, peeled, halved, green shoots removed
2 serrano chiles, stemmed and minced
1 tablespoon minced ginger
1 tablespoon fish sauce
2 teaspoons soy sauce
1 teaspoon sugar
Freshly ground black pepper to taste
2 tablespoons peanut or vegetable oil
3/4 pound boneless, skinless chicken breasts, rinsed and dried, cut into small dice or minced
1 cup Thai basil leaves, roughly chopped

Steps:

  • Salt the eggplant generously and leave in a colander to sweat for 15 to 30 minutes, while you prepare the remaining ingredients. Rinse and drain on a clean kitchen towel.
  • Place the garlic in a mortar with 1/4 teaspoon salt and mash to a paste. Add the ginger and chiles, and continue to mash with the garlic. In another small bowl, mix together the fish sauce, soy sauce, sugar and pepper. Set aside.
  • Heat a large, heavy skillet or wok over high heat, until a drop of water evaporates immediately upon contact. Add 1 tablespoon oil, turn the heat down to medium-high, and add the garlic paste. Stir-fry for 30 seconds, and add the chicken. Stir-fry for three to four minutes, until the chicken is cooked through and no traces of pink remain. Transfer from the pan or wok to a plate or bowl.
  • Add the remaining tablespoon of oil to the pan. Add the eggplant. Cook, stirring, until the eggplant is lightly browned and almost cooked through, about 10 minutes. Stir the chicken back into the pan, and add the fish and soy sauce mixture. Add 1/4 cup water, cover the wok or pan, turn the heat down to medium and steam for five minutes. Uncover, and stir in the basil leaves. Stir for 30 seconds to a minute, remove from the heat and serve with rice.

Nutrition Facts : @context http, Calories 210, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 10 grams, Fiber 4 grams, Protein 21 grams, SaturatedFat 1 gram, Sodium 541 milligrams, Sugar 5 grams, TransFat 0 grams

GARLIC EGGPLANT NOODLES



Garlic Eggplant Noodles image

Chinese eggplant is noticeably less bitter than its fellow nightshades; this makes it the perfect ensemble player in this cast of heat, ginger, and garlic.

Provided by Julie Cole

Categories     HarperCollins     Dinner     Noodle     Eggplant     Soy Sauce     Tree Nut Free     Vegetarian     Vegan     Peanut Free     Dairy Free     miso

Yield 4 servings

Number Of Ingredients 21

1 to 2 tablespoons neutral oil
1 medium Spanish onion, finely chopped
2 cloves garlic, minced
1 (1-inch) piece fresh ginger, peeled and minced
1 large or 2 medium Chinese eggplants, sliced into ¼-inch rounds
1 tablespoon white miso paste
¼ teaspoon crushed chili flakes
¼ teaspoon ground Szechuan peppercorn
¼ teaspoon ground white pepper
½ teaspoon chili powder
½ cup aji-mirin cooking wine
¼ cup Chinese black vinegar
1 tablespoon sugar
¾ teaspoon kosher salt
1 ½ tablespoons water
4 tablespoons light soy sauce
1 small handful fresh Thai basil, picked off the stems, thinly sliced
1 pound Chinese lo mein noodles, cooked 2 scallions, chopped, for garnish
10 to 15 fresh cilantro leaves, for garnish
4 or 5 pickled red chilis, chopped, for garnish
1 teaspoon fried garlic for garnish

Steps:

  • HEAT the neutral oil in a large pot over medium heat. Add the onion, garlic, and ginger and cook for 1 minute, stirring constantly. Do not let them develop any color.
  • ADD the eggplant, reduce the heat to medium-low, and cook, stirring, for 10 minutes, or until the eggplant is cooked through (look for the eggplant to appear slightly translucent and no longer white). If the mixture appears dry, add 1 tablespoon neutral oil to moisten.
  • ADD the miso paste, crushed chili flakes, ground Szechuan peppercorn, white pepper, and chili powder. Stir to combine and cook for 1 to 2 minutes.
  • ADD the aji-mirin, black vinegar, sugar, salt, water, and soy sauce and bring to a boil over high heat. Lower the heat back to medium and simmer for 10 minutes, stirring occasionally.
  • REMOVE from the heat. Pulse the sauce with an immersion blender 2 or 3 times to combine (there will still be chunks). Alternatively, take 2 cups of the sauce and pulse in a blender 1 or 2 times, return the blended sauce to the pot, and stir to combine.
  • TOP the noodles with the sauce mixture and garnish with basil, scallions, cilantro, pickled chilis, and fried garlic.

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