This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Hot And Spicy Eggplant Stir-Fry With Ramen Noodles
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- #82701
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
Sauce
4 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 tablespoons soy sauce
1 tablespoon dark sesame oil (toasted)
2 teaspoons black vinegar
2 teaspoons rice vinegar
2 teaspoons hot chile paste, or more to taste
1 pinch sugar
Eggplant
2 teaspoons vegetable oil
6 Asian eggplants, cut into small pieces
2 medium scallions (white and green parts), chopped
1/3 cup snow pea pods, fresh
Garnish
2 teaspoons black sesame seeds
Noodles
2 packages ramen noodles (discard flavor packet)
directions
For 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: Cover each individual plate with noodles. Top with a bit of the sauce. Top with the eggplant mixture. Garnish with black sesame seeds.
added by
itsallgood
nutrition data
272 calories, 8 grams fat, 47 grams carbohydrates, 8 grams protein per serving.
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reviews & comments
November 2, 2013
The only ingredient I can't get is black vinegar so I double the rice vinegar (don't know if that is the right substitution or not but it works). I omit the snow peas because my boyfriend doesn't like them and add an extra green onion. The ramen is convenient in this dish but I also tried it with rice noodles and it was good too. The sauce is really my favorite part and I used it on stir fried chicken once which was also great.