Eggplant Sauce Noodles
Noodles are a staple in Chinese cuisine, enjoyed for breakfast, lunch, or dinner—nutritious, easy to digest, and loved by families across the country, including mine. This morning I picked up two round eggplants to make eggplant sauce noodles for my husband's breakfast. He's been hooked on this dish ever since I first made it last week. I prepared it using a low-oil method, so the eggplant stays tender and flavorful without feeling greasy. Give it a try!
Ingredients
cooking wine
1 tsp
dark soy sauce
a pinch
oyster sauce
1 tbsp
sweet potato starch
1 tsp
scallion
a pinch
light soy sauce
1 tbsp
salt
to taste
Instructions
1
Step 1
First, prepare all the required ingredients. It is recommended to use young round eggplants, which have a better texture.
2
Step 2
Next, rinse the pork belly and cut it into small cubes. Then add a pinch of salt, 1 tsp cooking wine, a pinch of dark soy sauce, and 1 tsp sweet potato starch. Mix well with chopsticks, then add a small amount of cooking oil and let it marinate briefly.
3
Step 3
Then remove the stems of the chili peppers and green peppers, rinse them, and cut into small rings. Smash the garlic cloves, peel them, and mince. Place everything on a plate and set aside.
4
Step 4
Cut the eggplant into cubes. There is no need to peel the eggplant. Soak it in clean water for a while; this prevents the eggplant from discoloring.
5
Step 5
After soaking, squeeze out the excess water from the eggplant. Heat a wok, add the eggplant, and stir-fry over high heat. Once the eggplant is softened, transfer it to a plate and set aside. This stir-frying method is much better than deep-frying the eggplant — it uses less oil, is healthier, and not greasy.
6
Step 6
Add a small amount of oil to the wok. When the oil is hot, add the green and red peppers and stir-fry over high heat until just cooked. Transfer to a bowl and set aside. This keeps the peppers looking more vibrant; if you prefer, you can add them at the end as a shortcut.
7
Step 7
Add an appropriate amount of cooking oil to the wok. When the oil is about 60% hot, add the pork cubes. Once fragrant, add the minced garlic and stir-fry until aromatic.
8
Step 8
Then add the pre-cooked eggplant and stir-fry evenly over high heat.
9
Step 9
Add a pinch of salt, 1 tbsp light soy sauce, and 1 tbsp oyster sauce, then stir-fry evenly. Pour in an appropriate amount of water and simmer briefly.
10
Step 10
Cook until the eggplant is soft and tender. Add the pre-cooked green and red peppers and stir-fry evenly. Finally, add a pinch of chicken essence for freshness and sprinkle with a pinch of chopped scallions before plating. If you don't like chicken essence, a pinch of sugar can be used for freshness instead.
11
Step 11
Start cooking the noodles. Add an appropriate amount of water to the pot. When it reaches a rolling boil, add the active fermented hollow noodles and use chopsticks to loosen them.
12
Step 12
When the noodles are about 80% cooked, remove them. Rinse under cold water, drain, and toss with a small amount of cooking oil to prevent sticking.
13
Step 13
Place the cooked noodles in a bowl, top with the eggplant and pork mixture, mix well with chopsticks, and it is ready to eat.
14
Step 14
Want to give it a try?
