Spicy Eggplant Noodles
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Ingredients:
2 medium sized eggplant, sliced
3 cloves garlic, minced
3 red chile peppers, sliced
1 tablespoon light soy sauce or to taste (I used Yuen Chun)
1 teaspoon dark soy sauce
Dash of sesame oil
Dash of white pepper
2 clusters of dried noodles or substitute with noodles of your choice
1 teaspoon corn starch with 2 tablespoons water
Instructions:
Serves 2
Cook the noodles according to package instructions. Rinse and set aside.
Firstly, heat up your wok until almost smoking. Add 1 tablespoon oil and swirl to coat. Fry the eggplant slices for about 2 minutes or until color deepens. Remove eggplant slices and set aside.
Clean the wok. Heat up the wok until almost smoking again. Add 2 tablespoons cooking oil. Swirl to coat. Turn heat to low. Add garlic and chile peppers. Fry till aromatic. Add in the eggplants and stir-fry for 1 minute. Turn heat to high. Add light and dark soy sauce. Stir around to coat well. Add the sesame oil and pepper.
Mix 1 teaspoon corn starch with 2 tablespoons water. Add into the eggplant. Turn heat to low and cover to simmer for about 10 minutes or until eggplant softens. Do a taste test and add more soy sauce if desired.
Place the noodles in serving plates. Top the noodles with the eggplants. Serve hot.
From smokywok.com