Trending Noodles with Eggplant & Meat
Trending Noodles with Eggplant & Meat
Ingredients
For the Noodles
- 200 g all-purpose flour
- 100 ml water
- as needed cornstarch, for dusting
For the Sauce/Stir-fry
- 1 eggplant, long, purple variety
- 200 g minced pork
- 4 garlic, cloves
- 1 knob ginger
- 1 green chili
- 1 red chili
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon dark soy sauce
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon chicken bouillon
- 1 tablespoon cornstarch, mixed with water for slurry
- as needed vegetable oil, for frying
- as needed water, for sauce
For Garnish
- as needed green onion, chopped
Instructions
- 1
Add 200g all-purpose flour to a large bowl.
⏱️ 1 min
- 2
Gradually add 100ml of water to the flour while mixing with chopsticks until crumbly.
⏱️ 3 min
- 3
Knead the mixture by hand until a smooth dough forms.
⏱️ 5 min
- 4
Cover the dough with plastic wrap and let it rest for 30 minutes.
- 5
Cut the eggplant into thick round slices, then into thick strips, and finally into small cubes.
⏱️ 5 min
- 6
Add the eggplant cubes to a bowl and sprinkle with a small amount of salt. Mix well to coat the eggplant with salt and let it sit for 10 minutes to draw out moisture.
- 7
After 10 minutes, squeeze the eggplant cubes to remove excess water.
⏱️ 2 min
- 8
Heat a wok with vegetable oil (enough for shallow frying). Add the squeezed eggplant cubes to the hot oil and fry until golden brown and tender. Remove the fried eggplant from the wok and drain excess oil.
⏱️ 8 min
- 9
Mince the pork. Chop the garlic, ginger, green chili, and red chili.
⏱️ 7 min
- 10
Heat a clean wok with a small amount of vegetable oil. Add the minced pork to the wok and stir-fry until it changes color and is cooked through.
⏱️ 5 min
- 11
Add the chopped garlic, ginger, green chili, and red chili to the wok with the pork. Stir-fry until fragrant.
⏱️ 2 min
- 12
Add 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 teaspoon dark soy sauce, 1/2 teaspoon salt, 1/2 teaspoon sugar, and 1/2 teaspoon chicken bouillon to the wok.
⏱️ 1 min
- 13
Pour in some water (about 1/2 cup or enough to create a sauce).
⏱️ 1 min
- 14
Add the fried eggplant cubes back into the wok. Stir in the cornstarch slurry (1 tablespoon cornstarch mixed with a small amount of water) to thicken the sauce. Mix well until the sauce thickens and coats all ingredients.
⏱️ 3 min
- 15
After the dough has rested, flatten it with your hands. Dust a work surface generously with cornstarch. Use a rolling pin to roll the dough into a large, thin sheet.
⏱️ 5 min
- 16
Fold the large dough sheet multiple times. Use a knife to cut the folded dough into thin strips, forming noodles. Unfold the noodles and set them aside.
⏱️ 8 min
- 17
Boil water in a separate pot. Add the prepared noodles to the boiling water and cook until al dente.
⏱️ 3 min
- 18
Drain the cooked noodles. Place the drained noodles in serving bowls. Spoon the eggplant and meat sauce over the noodles. Garnish with chopped green onion. Serve immediately.
⏱️ 4 min
Kitchen Tools
Trending Noodles with Eggplant & Meat
For the Noodles
- 200 g all-purpose flour
- 100 ml water
- as needed cornstarch, for dusting
For the Sauce/Stir-fry
- 1 eggplant, long, purple variety
- 200 g minced pork
- 4 garlic, cloves
- 1 knob ginger
- 1 green chili
- 1 red chili
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon dark soy sauce
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon chicken bouillon
- 1 tablespoon cornstarch, mixed with water for slurry
- as needed vegetable oil, for frying
- as needed water, for sauce
For Garnish
- as needed green onion, chopped
Instructions
- 1
Add 200g all-purpose flour to a large bowl.
⏱️ 1 min - 2
Gradually add 100ml of water to the flour while mixing with chopsticks until crumbly.
⏱️ 3 min - 3
Knead the mixture by hand until a smooth dough forms.
⏱️ 5 min - 4
Cover the dough with plastic wrap and let it rest for 30 minutes.
- 5
Cut the eggplant into thick round slices, then into thick strips, and finally into small cubes.
⏱️ 5 min - 6
Add the eggplant cubes to a bowl and sprinkle with a small amount of salt. Mix well to coat the eggplant with salt and let it sit for 10 minutes to draw out moisture.
- 7
After 10 minutes, squeeze the eggplant cubes to remove excess water.
⏱️ 2 min - 8
Heat a wok with vegetable oil (enough for shallow frying). Add the squeezed eggplant cubes to the hot oil and fry until golden brown and tender. Remove the fried eggplant from the wok and drain excess oil.
⏱️ 8 min - 9
Mince the pork. Chop the garlic, ginger, green chili, and red chili.
⏱️ 7 min - 10
Heat a clean wok with a small amount of vegetable oil. Add the minced pork to the wok and stir-fry until it changes color and is cooked through.
⏱️ 5 min - 11
Add the chopped garlic, ginger, green chili, and red chili to the wok with the pork. Stir-fry until fragrant.
⏱️ 2 min - 12
Add 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 teaspoon dark soy sauce, 1/2 teaspoon salt, 1/2 teaspoon sugar, and 1/2 teaspoon chicken bouillon to the wok.
⏱️ 1 min - 13
Pour in some water (about 1/2 cup or enough to create a sauce).
⏱️ 1 min - 14
Add the fried eggplant cubes back into the wok. Stir in the cornstarch slurry (1 tablespoon cornstarch mixed with a small amount of water) to thicken the sauce. Mix well until the sauce thickens and coats all ingredients.
⏱️ 3 min - 15
After the dough has rested, flatten it with your hands. Dust a work surface generously with cornstarch. Use a rolling pin to roll the dough into a large, thin sheet.
⏱️ 5 min - 16
Fold the large dough sheet multiple times. Use a knife to cut the folded dough into thin strips, forming noodles. Unfold the noodles and set them aside.
⏱️ 8 min - 17
Boil water in a separate pot. Add the prepared noodles to the boiling water and cook until al dente.
⏱️ 3 min - 18
Drain the cooked noodles. Place the drained noodles in serving bowls. Spoon the eggplant and meat sauce over the noodles. Garnish with chopped green onion. Serve immediately.
⏱️ 4 min