Saturday, 24 November 2007

Deep Fried Aubergines and Noodles

This is the perfect vegetarian recipe to use with the homemade noodles below.

Large handful of homemade noodles
1 aubergine (eggplant) chopped into large (3cm square) chunks
water (enough to just cover the noodles.)
3 spring onions chopped
Vegetable oil for deep frying.

Light soy sauce (3 tsp)
Dark soy sauce (3 tsp)
chinese vinegar (1 tsp)
sugar (1 tsp)
chicken powder (1 tsp)
salt & pepper (to taste)
chilli powder (1 tsp or less)
sesame oil (1 tsp)

Step 1
In a small pan (or deep fat fryer) heat the vegetable oil until hot. Then deep fry the aubergine chunks until lightly browned. Its best to do them in batches and setting them aside when done on some kitchen towel to soak up some of the oil.

Step 2
In a small bowl mix all the seasoning together and add the spring onions. Set aside to marinate for a short while.

Step 3
In a large pan or wok heat the water until boiling then add the noodles. Boil for 2 minutes. Then add the aubergine, boil for a further 3 minutes.

Step 4
When the noodles are cooked add in the marinade mix together and serve immediately.


Lunch Buckets said...

Looks good! What is "chinese vinegar"?

Julie said...

This looks and sounds terrific. I eat a lot of eggplant and am always looking for new ways to prepare it.