One-Pan Eggplant Noodles (茄子焖面)

Ingredients

• eggplant
• minced Meat Magic
• of garlic
• inch of ginger
• spring onion
• water
• noodles
• soy sauce
• fermented chilli bean paste
• Chinese cooking wine
• dark soy sauce
• vegan oyster sauce
• sugar

Instructions

1. 1

   The chilli bean sauce on the left is the most authentic brand, Pixian from Sichuan, China. This is the one I like to use when I can get it. The one on the right is probably the easiest to find anywhere in the world, Lee Kum Kee from Hong Kong.

2. 2

   Mix all the sauce ingredients together in a bowl.

3. 3

   Slice the eggplant into thumb-lengths and about finger thickness. Mince the garlic, ginger and spring onion whites. Mince the Meat Magic or vegan protein. Keep the spring onion greens for garnish later.

4. 4

   Heat 3 tbsp of oil in a non-stick pan over medium meat. We are using a bit more oil because eggplant loves to drink oil. Add the ginger, garlic, spring onion whites in the pan and toss briefly.

5. 5

   Add the vegan mince and fry for about a minute.

6. 6

   Add the eggplant and the sauce. Turn the heat up to high and toss it all, mixing well, for about a minute. The eggplant should be slightly softened by now.

7. 7

   Add enough water to cover the eggplant completely. When it comes to boil, turn the heat back down to medium and cover pan with a lid. Cook for about 8 minutes.

8. 8

   Move the eggplants to the side and add your noodles to the soup in the centre. Depending on your noodles, you may need to add extra water.

9. 9

   This is the noodle I used. Because it is actually dried and not fresh, I needed to add about an extra cup of water to the pan.

10. 10

    Stew until noodles are cooked and the sauce is almost, but not completely, dry. Fresh noodles should take about 5 minutes and dried noodles about 8-10 minutes. Add salt and pepper to taste, if required.

11. 11

    Sprinkle with the spring onion greens and serve.