️ Spicy Szechuan Eggplant Noodles
️ Spicy Szechuan Eggplant Noodles
Ingredients
For the Eggplant and Noodles
- 1 1/2 pounds Chinese eggplant, cut into 1-inch pieces
- 1/4 cup neutral oil, such as vegetable or canola
- 12 ounces dried wheat noodles, or fresh ramen noodles
For the Szechuan Sauce
- 3 tablespoons light soy sauce
- 2 tablespoons Chinkiang black vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon toasted sesame oil
- 1 1/2 tablespoons Szechuan chili oil, or more, to taste
- 1/2 teaspoon Szechuan peppercorns, toasted and ground
- 3 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon cornstarch
- 2 tablespoons water
For Garnish
- 2 green onions, sliced
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon toasted sesame seeds
Instructions
- 1
Prepare the eggplant: Place the cut eggplant pieces in a large bowl. Toss with 1 teaspoon of salt and let sit for 15 minutes. This draws out moisture and helps the eggplant cook more evenly and absorb less oil. After 15 minutes, firmly squeeze out excess water from the eggplant using paper towels or a clean kitchen towel.
⏱️ 15 min
- 2
Prepare the Szechuan sauce: In a medium bowl, whisk together the light soy sauce, Chinkiang black vinegar, granulated sugar, toasted sesame oil, Szechuan chili oil, and ground Szechuan peppercorns. In a separate small bowl, whisk together the cornstarch and water to create a slurry. Set both aside.
⏱️ 5 min
- 3
Cook the eggplant: Heat the neutral oil in a large wok or skillet over medium-high heat until shimmering. Add the squeezed eggplant pieces and stir-fry for 8-10 minutes, or until the eggplant is tender, slightly caramelized, and browned. Remove the eggplant from the wok and set aside, leaving any residual oil in the wok.
⏱️ 10 min
- 4
Cook the noodles: While the eggplant is cooking, bring a large pot of salted water to a rolling boil. Add the dried wheat noodles and cook according to package directions until al dente. Drain the noodles and rinse briefly with cold water to prevent sticking, then drain thoroughly again. You can toss them with a tiny bit of oil if desired.
⏱️ 8 min
- 5
Combine the dish: Return the wok to medium heat (if needed, add 1 tablespoon more neutral oil). Add the minced garlic and grated ginger and stir-fry for 30 seconds until fragrant. Pour in the prepared Szechuan sauce and bring to a simmer. Stir in the cornstarch slurry and cook for 1 minute, stirring constantly, until the sauce thickens.
⏱️ 3 min
- 6
Add the eggplant and noodles: Add the cooked eggplant back into the wok with the sauce. Toss to coat evenly. Add the drained noodles to the wok and toss everything together until the noodles are well coated with the sauce and eggplant. Cook for another 1-2 minutes to heat through.
⏱️ 2 min
- 7
Serve and garnish: Divide the Szechuan eggplant noodles among four serving bowls. Garnish generously with sliced green onions, fresh chopped cilantro, and toasted sesame seeds. Serve immediately and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
️ Spicy Szechuan Eggplant Noodles
Ingredients
For the Eggplant and Noodles
- 1 1/2 pounds Chinese eggplant, cut into 1-inch pieces
- 1/4 cup neutral oil, such as vegetable or canola
- 12 ounces dried wheat noodles, or fresh ramen noodles
For the Szechuan Sauce
- 3 tablespoons light soy sauce
- 2 tablespoons Chinkiang black vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon toasted sesame oil
- 1 1/2 tablespoons Szechuan chili oil, or more, to taste
- 1/2 teaspoon Szechuan peppercorns, toasted and ground
- 3 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon cornstarch
- 2 tablespoons water
For Garnish
- 2 green onions, sliced
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon toasted sesame seeds
Instructions
- 1
Prepare the eggplant: Place the cut eggplant pieces in a large bowl. Toss with 1 teaspoon of salt and let sit for 15 minutes. This draws out moisture and helps the eggplant cook more evenly and absorb less oil. After 15 minutes, firmly squeeze out excess water from the eggplant using paper towels or a clean kitchen towel.
⏱️ 15 min - 2
Prepare the Szechuan sauce: In a medium bowl, whisk together the light soy sauce, Chinkiang black vinegar, granulated sugar, toasted sesame oil, Szechuan chili oil, and ground Szechuan peppercorns. In a separate small bowl, whisk together the cornstarch and water to create a slurry. Set both aside.
⏱️ 5 min - 3
Cook the eggplant: Heat the neutral oil in a large wok or skillet over medium-high heat until shimmering. Add the squeezed eggplant pieces and stir-fry for 8-10 minutes, or until the eggplant is tender, slightly caramelized, and browned. Remove the eggplant from the wok and set aside, leaving any residual oil in the wok.
⏱️ 10 min - 4
Cook the noodles: While the eggplant is cooking, bring a large pot of salted water to a rolling boil. Add the dried wheat noodles and cook according to package directions until al dente. Drain the noodles and rinse briefly with cold water to prevent sticking, then drain thoroughly again. You can toss them with a tiny bit of oil if desired.
⏱️ 8 min - 5
Combine the dish: Return the wok to medium heat (if needed, add 1 tablespoon more neutral oil). Add the minced garlic and grated ginger and stir-fry for 30 seconds until fragrant. Pour in the prepared Szechuan sauce and bring to a simmer. Stir in the cornstarch slurry and cook for 1 minute, stirring constantly, until the sauce thickens.
⏱️ 3 min - 6
Add the eggplant and noodles: Add the cooked eggplant back into the wok with the sauce. Toss to coat evenly. Add the drained noodles to the wok and toss everything together until the noodles are well coated with the sauce and eggplant. Cook for another 1-2 minutes to heat through.
⏱️ 2 min - 7
Serve and garnish: Divide the Szechuan eggplant noodles among four serving bowls. Garnish generously with sliced green onions, fresh chopped cilantro, and toasted sesame seeds. Serve immediately and enjoy!
⏱️ 2 min