posted by RisaG 09-01-100 6:44 PM
* Exported from MasterCook *
Hot and Spicy Eggplant Stir-Fry with Ramen Noodles
Recipe By : RisaG
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Eggplant
Amount Measure Ingredient -- Preparation Method
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Sauce:
4 medium cloves garlic -- minced
1 tbsp. ginger -- minced
2 tbsp. soy sauce
1 tbsp. dark sesame oil (toasted) -- preferably Kadoya brand
2 tsp. black vinegar
2 tsp. rice vinegar
2 tsp. hot chile paste -- or more to taste
pinch sugar
Eggplant:
2 tsp. vegetable oil
6 oriental eggplants -- cut into small pieces
2 medium scallions (white and green parts) -- chopped
1/3 cup snow pea pods, fresh
Garnish:
2 tsp. black sesame seeds
Noodles:
2 pkg. ramen noodles (discard flavor packet)
Make sauce: In medium bowl, combine garlic and ginger; whisk in soy sauce, sesame oil, both vinegars, chili oil and sugar. Set aside.
Preheat large skillet or wok. When hot, add 1 tsp. vegetable oil. Add eggplant. Saute for 5 minutes. When browned a bit, add 2 tsp water. Cover skillet or wok and let the eggplant finish cooking by braising. Add sauce, reserving a little for the noodles at serving time. Mix well.
When water is absorbed, add snow pea pods. Saute for 1 minute and then add scallions. Saute for 1 minute.
For noodles: Put ramen noodles in a large bowl. Break into smaller pieces. Boil water. When boiled, cover noodles with water. Make sure all noodles are covered with water. Cover bowl and set aside for 3 minutes. Remove cover and check noodles. If they are still not soft, cover again for another minute or so. They should be ready. Drain well. Cover bowl until ready to serve. (You can do this during the eggplant cooking to save time.)
To serve: Set out 4 plates. Cover each with 1/4 of the noodles. Top with a bit of the sauce. Top with 1/4 of the eggplant mixture. Garnish with black sesame seeds.*
NOTES : * If you can't find black sesame seeds, use regular white sesame seeds.