Crispy Chinese Noodles With Eggplant And Peanuts
Serves: 5
Carole Volkman
1 January 1970
Based on User reviews:
51
Spice
38
Sweetness
47
Sourness
44
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 medium
Eggplant (cubed)1 tsp
Salt2 tbsps
Sherry1 tbsp
Cornstarch1 cup
Red Wine Vinegar1 cup
Water1 tbsp
Ginger Root (minced fresh)1 tbsp
White Sugar2 cups
Onion (sliced)3 tbsps
Canola Oil4 cloves
Garlic (minced)Directions:
1
Place the eggplant cubes into a colander
2
Add the salt and toss well
3
Let the eggplant drain for 15 minutes, then rinse it lightly with water
4
Let the eggplant drain again in the colander
5
Bring a large pot of water to a boil
6
Add the noodles and boil them for about 5 minutes, until they are tender
7
Drain and rinse well with cold water
8
Let the noodles drain in a colander for at least 10 minutes
9
Combine the sherry with the cornstarch in a small bowl
10
Mix well and set aside
11
In a saucepan combine the red wine vinegar, water, ginger, sugar, imitation fish sauce, and onions
12
Bring the mixture to a boil, turn the heat to low and let the mixture simmer for 5 minutes
13
In a large skillet, preferably non-stick, heat 1 1/2 tablespoon oil over medium-high heat
14
Add the eggplant, and cook it for 5 minutes, stirring frequently
15
Add the garlic and red pepper and cook, stirring occasionally for 5 minutes more or until the eggplant softens
16
Add both the onion-vinegar mixture and the cornstarch-sherry mixture
17
Cook for 2 to 3 minutes, stirring occasionally
18
Keep the mixture warm
19
In a large non-stick skillet heat the remaining 1 1/2 tablespoons oil over medium-high heat
20
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
21
Let the noodles sit over medium-high heat for 5 minutes
22
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
23
Then take the pan off the heat
24
Add the peanuts to the eggplant mixture, and spoon it onto plates
25
Divide the noodles into four parts, and place them atop the vegetables and sauce
26
Sprinkle with mint, if you like, and serve