Ingredients:
8 ounces rice noodles
¼ cup vegetable or chicken broth
2 tablespoons soy sauce
2 teaspoons toasted sesame oil
4 teaspoons peanut oil
2 Japanese eggplant, halved lengthwise and sliced ¼-inch thick
1 clove garlic, minced
1 teaspoon grated fresh ginger
2 scallions, white and green parts separated and thinly sliced
1/3 cup fresh basil leaves, torn, for serving
Directions:
Cook noodles according to package instructions; drain noodles and rinse with cold water. Whisk broth, soy sauce, and sesame oil together in a small bowl and set the mixture aside.
Heat a large skillet or wok over high heat until hot. Add 3 teaspoons peanut oil and swirl to coat skillet. Add eggplant and stir until browned, 3 to 4 minutes. Push eggplant to a side of the skillet and add the last teaspoon of peanut oil. Add garlic, ginger, and scallion whites; stir until fragrant, 30 seconds. Stir the garlic mixture into the eggplant, add the noodles and the broth mixture. Cover, reduce the heat to medium, and cook until the sauce thickens and the eggplant has softened, about 3 minutes. Serve topped with scallion greens and basil.
Serves: 4
Recipe by: Elizabeth Blessing, co-owner GreenBEAN Delivery