Stir-Fried Noodles with Eggplant and Basil
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Everyday Food, January 2010
- Prep Time 20 minutes
- Total Time 20 minutes
- Yield Serves 4
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Ingredients
- 8 ounces lo mein noodles
- 2 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 1 teaspoon light-brown sugar
- 4 teaspoons vegetable oil
- 1/2 pound Japanese or other small eggplant, halved lengthwise and sliced 1/4 inch thick
- 5 scallions, white and green parts separated and thinly sliced
- 3 garlic cloves, minced
- 1/3 cup fresh basil leaves, torn, for serving
Directions
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Cook noodles according to package instructions; drain noodles and rinse with cold water. In a small bowl, combine soy sauce, sesame oil, and sugar and stir until sugar dissolves.
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Heat a large skillet or wok over high until hot. Add 3 teaspoons vegetable oil and swirl to coat skillet. Add eggplant and stir until golden on both sides, 4 minutes total. Push eggplant to side of skillet and add 1 teaspoon oil. Add scallion whites and garlic and stir until fragrant, 30 seconds. Add noodles and soy mixture and toss to combine all the ingredients. Serve topped with scallion greens and basil.
Fabulous recipe! I couldn't find Lo Mein noodles, so I used Ramen instead, and it turned out great. Easy, fast, and delicious. My husband also loved it. This is going to become a staple.
My son doesn't like eggplant at all, so I substituted zucchini squash instead. This recipe was a hit! I also substituted japanese soba noodles as I didn't find lo mein noodles the first time I tried the recipe. We also added goat cheese as a topping to the noodles and they were quite tasty.
Don't order out for Lo Mein make this recipe! I substituted eggplant (kids not fond of it) for a combo of chicken, zuchini and [filtered word]ake mushrooms. I am thinking of sneaking in eggplant next time. This was an absolute hit. And it has changed my standards for Lo Mein!!! The flavors are all there but are so clean, fresh, and... you'll want to eat it all!