Noodling with Eggplants and Mushrooms
Dive into the harmonious flavors of "Noodling with Eggplants and Mushrooms," a quick and satisfying stir-fry that's perfect for busy weeknights or a cozy dinner. This delicious recipe brings together tender cubes of eggplant, earthy mushrooms, and your favorite noodles, all coated in a savory, umami-rich sauce made with soy sauce, oyster sauce, and a hint of sesame oil. Grated ginger and minced garlic add a fragrant base, while red chili flakes provide a subtle kick for spice lovers. Ready in just 35 minutes, this versatile dish can easily be made vegan by opting for vegetarian oyster sauce. Garnished with fresh scallions for brightness and finished with a light touch of black pepper, this noodle dish is a mouthwatering blend of flavors and textures that will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 2 medium eggplant
- 200 grams mushrooms
- 300 grams noodles of choice (e.g., rice noodles or wheat noodles)
- 1 tablespoon, grated ginger
- 3 cloves, minced garlic
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce (or vegetarian oyster sauce for a vegan option)
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 1 teaspoon cornstarch
- 1 cup water
- 2 stalks, chopped scallions
- 0.5 teaspoon red chili flakes (optional)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Wash the eggplants and mushrooms thoroughly. Cut the eggplants into bite-sized cubes and slice the mushrooms.
In a small bowl, mix the soy sauce, oyster sauce, sesame oil, cornstarch, and water to make the sauce. Set aside.
Cook the noodles according to package instructions. Drain, rinse with cold water, and set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Add the eggplants and a pinch of salt. Cook for 6-8 minutes, stirring occasionally, until they are tender and lightly browned. Remove the eggplants from the skillet and set aside.
Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the ginger and garlic, stirring until fragrant, about 30 seconds.
Add the sliced mushrooms to the skillet. Cook for 3-4 minutes, stirring occasionally, until the mushrooms soften and release their juices.
Return the cooked eggplants to the skillet with the mushrooms. Pour in the prepared sauce, then stir to coat the vegetables evenly. Add the cooked noodles and toss everything together.
Cook for 2-3 more minutes, allowing the sauce to thicken and cling to the noodles.
Season with black pepper and optional red chili flakes for some heat. Adjust salt if needed.
Garnish with chopped scallions before serving. Serve hot and enjoy!
Nutrition Facts
Calories |
296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.1 g | 14% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1265 mg | 55% | |
| Total Carbohydrate | 46.3 g | 17% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 12.6 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 58 mg | 4% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 940 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
