Crispy Chinese Noodles with Eggplant and Peanuts

Name: Crispy Chinese Noodles with Eggplant and Peanuts
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Chinese, Asian
Ingredients: 3 Tbsps canola oil; 1 Tbsp cornstarch; 4 Tbsps chopped, unsalted dry-roasted peanuts; 1 medium eggplant, cubed; 2 Tbsps vegetarian fish sauce; 1 Tbsp minced fresh ginger root; 1 Tbsp chopped fresh mint (optional); 4 cloves garlic, minced; 473 milliliters sliced onion; 1 red bell pepper, julienned; 59 milliliters red wine vinegar; 1 teaspoon salt; 2 Tbsps sherry; 79 milliliters water; 1 Tbsp white sugar; 454 grams fresh Chinese wheat noodles

The recipe Crispy Chinese Noodles with Eggplant and Peanuts is ready in roughly 55 minutes and is definitely an awesome dairy free and pescatarian option for lovers of Chinese food. One serving contains 654 calories, 22g of protein, and 17g of fat. This recipe serves 4. It works well as a main course. A mixture of sherry, garlic, sugar, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Place the eggplant cubes into a colander.

Ingredients you will need

Eggplant

Equipment you will use

Colander

Add the salt and toss well.

Ingredients you will need

Salt

Let the eggplant drain for 15 minutes, then rinse it lightly with water.

Ingredients you will need

Eggplant

Water

Let the eggplant drain again in the colander.

Ingredients you will need

Eggplant

Equipment you will use

Colander

Bring a large pot of water to a boil.

Ingredients you will need

Water

Equipment you will use

Pot

Add the noodles and boil them for about 5 minutes, until they are tender.

Ingredients you will need

Pasta

Drain and rinse well with cold water.

Ingredients you will need

Water

Let the noodles drain in a colander for at least 10 minutes.

Ingredients you will need

Pasta

Equipment you will use

Colander

Combine the sherry with the cornstarch in a small bowl.

Ingredients you will need

Corn Starch

Sherry

Equipment you will use

Bowl

Mix well and set aside.

In a saucepan combine the red wine vinegar, water, ginger, sugar, imitation fish sauce, and onions. Bring the mixture to a boil, turn the heat to low and let the mixture simmer for 5 minutes.

Ingredients you will need

Red Wine Vinegar

Fish Sauce

Ginger

Onion

Sugar

Water

Equipment you will use

Sauce Pan

In a large skillet, preferably non-stick, heat 1 1/2 tablespoon oil over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the eggplant, and cook it for 5 minutes, stirring frequently.

Ingredients you will need

Eggplant

Add the garlic and red pepper and cook, stirring occasionally for 5 minutes more or until the eggplant softens.

Ingredients you will need

Red Pepper

Eggplant

Garlic

Add both the onion-vinegar mixture and the cornstarch-sherry mixture. Cook for 2 to 3 minutes, stirring occasionally. Keep the mixture warm.

Ingredients you will need

Corn Starch

Vinegar

Sherry

Onion

In a large non-stick skillet heat the remaining 1 1/2 tablespoons oil over medium-high heat. 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.

Ingredients you will need

Pasta

Cooking Oil

Equipment you will use

Frying Pan

Let the noodles sit over medium-high heat for 5 minutes. 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. Then take the pan off the heat.

Ingredients you will need

Pasta

Crust

Equipment you will use

Spatula

Frying Pan

Add the peanuts to the eggplant mixture, and spoon it onto plates. Divide the noodles into four parts, and place them atop the vegetables and sauce.

Ingredients you will need

Vegetable

Eggplant

Pasta

Peanuts

Sauce

Sprinkle with mint, if you like, and serve.

Ingredients you will need

Mint

Equipment

Ingredients

Servings:

3Tbsps

canola oil 1Tbsp

cornstarch 4Tbsps

chopped, unsalted dry-roasted peanuts 1medium

eggplant, cubed 2Tbsps

vegetarian fish sauce 1Tbsp

minced fresh ginger root 1Tbsp

chopped fresh mint (optional)4cloves

garlic, minced 473milliliters

sliced onion 1

red bell pepper, julienned 59milliliters

red wine vinegar 1teaspoon

fresh Chinese wheat noodles

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Quintan Essentia Chenin Blanc with a 4.5 out of 5 star rating seems like a good match. It costs about 35 dollars per bottle.