Spicy Szechuan Eggplant Noodles
Spicy Szechuan Eggplant Noodles
Ingredients
For the Eggplant and Noodles
- 1 1/2 pounds Chinese eggplant, cut into 1-inch cubes
- 1/2 cup vegetable oil, for frying
- 1 pound lo mein noodles, cooked according to package directions
For the Szechuan Sauce
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 1/2 tablespoons chili garlic sauce
- 1 tablespoon granulated sugar
- 1 teaspoon Szechuan peppercorns, toasted and ground
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1/4 cup water
- 1 tablespoon fresh ginger, grated
- 3 garlic, cloves, minced
For Garnish
- 2 green onions, sliced
- 1 tablespoon toasted sesame seeds
Instructions
- 1
In a medium bowl, whisk together the soy sauce, rice vinegar, chili garlic sauce, granulated sugar, ground Szechuan peppercorns, and sesame oil. In a separate small bowl, whisk together the cornstarch and 1/4 cup of water to create a slurry. Set both aside.
⏱️ 5 min
- 2
Heat the vegetable oil in a large wok or deep skillet over medium-high heat. Add the cubed eggplant and cook, stirring occasionally, until tender and lightly browned, about 8-10 minutes. The eggplant will absorb a lot of oil initially but will release it as it cooks. Remove the eggplant from the wok and set aside, draining excess oil if necessary.
⏱️ 10 min
- 3
While the eggplant cooks, prepare the lo mein noodles according to package directions. Drain well and set aside.
⏱️ 8 min
- 4
Carefully drain most of the oil from the wok, leaving about 1 tablespoon. Add the grated fresh ginger and minced garlic to the wok and stir-fry for about 30 seconds until fragrant. Be careful not to burn the garlic.
⏱️ 1 min
- 5
Pour the prepared Szechuan sauce mixture into the wok. Bring to a simmer, then re-whisk the cornstarch slurry and slowly pour it into the simmering sauce while stirring constantly. Cook for 1-2 minutes, or until the sauce thickens to your desired consistency.
⏱️ 2 min
- 6
Return the cooked eggplant to the wok with the thickened sauce. Add the cooked and drained lo mein noodles. Toss everything together gently until the eggplant and noodles are evenly coated with the Szechuan sauce.
⏱️ 3 min
- 7
Serve immediately, garnished with sliced green onions and toasted sesame seeds.
⏱️ 1 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 cubes
- 1/2 cup vegetable oil, for frying
- 1 pound lo mein noodles, cooked according to package directions
For the Szechuan Sauce
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 1/2 tablespoons chili garlic sauce
- 1 tablespoon granulated sugar
- 1 teaspoon Szechuan peppercorns, toasted and ground
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1/4 cup water
- 1 tablespoon fresh ginger, grated
- 3 garlic, cloves, minced
For Garnish
- 2 green onions, sliced
- 1 tablespoon toasted sesame seeds
Instructions
- 1
In a medium bowl, whisk together the soy sauce, rice vinegar, chili garlic sauce, granulated sugar, ground Szechuan peppercorns, and sesame oil. In a separate small bowl, whisk together the cornstarch and 1/4 cup of water to create a slurry. Set both aside.
⏱️ 5 min - 2
Heat the vegetable oil in a large wok or deep skillet over medium-high heat. Add the cubed eggplant and cook, stirring occasionally, until tender and lightly browned, about 8-10 minutes. The eggplant will absorb a lot of oil initially but will release it as it cooks. Remove the eggplant from the wok and set aside, draining excess oil if necessary.
⏱️ 10 min - 3
While the eggplant cooks, prepare the lo mein noodles according to package directions. Drain well and set aside.
⏱️ 8 min - 4
Carefully drain most of the oil from the wok, leaving about 1 tablespoon. Add the grated fresh ginger and minced garlic to the wok and stir-fry for about 30 seconds until fragrant. Be careful not to burn the garlic.
⏱️ 1 min - 5
Pour the prepared Szechuan sauce mixture into the wok. Bring to a simmer, then re-whisk the cornstarch slurry and slowly pour it into the simmering sauce while stirring constantly. Cook for 1-2 minutes, or until the sauce thickens to your desired consistency.
⏱️ 2 min - 6
Return the cooked eggplant to the wok with the thickened sauce. Add the cooked and drained lo mein noodles. Toss everything together gently until the eggplant and noodles are evenly coated with the Szechuan sauce.
⏱️ 3 min - 7
Serve immediately, garnished with sliced green onions and toasted sesame seeds.
⏱️ 1 min