Garlic Eggplant Noodles (Vegetarian)
蒜香茄子拌面 · Vegetarian · Noodles
Ingredients
- dried noodles — 200 g
- eggplant — 1 large, cubed 2 cm
- garlic — 5 cloves, minced
- soy sauce — 2 tbsp
- black vinegar — 1 tbsp
- sugar — 1 tsp
- cooking oil — 2.5 tbsp
- scallions — 1 stalk, chopped
- chili oil — 1 tsp (optional)
Steps (beginner-friendly)
- Salt the cubed eggplant, wait 10 minutes, then squeeze out the water and pat dry.
- Boil the noodles according to package time until chewy-tender; drain, reserving 1/4 cup water.
- Heat the oil in a pan over medium-high heat and fry the eggplant 5-6 minutes, stirring occasionally, until golden and soft.
- Add garlic and stir 20 seconds until fragrant but not browned.
- Add soy sauce, vinegar, sugar, and the reserved noodle water; simmer 1 minute until slightly saucy.
- Add the noodles and toss 1 minute until every strand is coated.
- Serve topped with scallions and chili oil if using.
Tip: Salting and squeezing the eggplant first means it absorbs flavor instead of oil.
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