Stir-Fried Noodles with Eggplant and Basil
Instead of eggplant, you can also use thinly sliced zucchini or shiitake mushrooms in the tasty Asian dish.
Everyday Food, January/February 2010
22 Ratings
- 5 star values: 5
- 4 star values: 8
- 3 star values: 8
- 2 star values: 1
- 1 star values: 0
Martha Stewart Member
Rating: 5 stars
So simple and tasty. I made it after I noticed Japanese eggplant in the store this week. I think it did have a different character than regular eggplant. Less mushy. They looked to have been picked awhile ago but tasted great and required no salting. I saw no reason to buy lo mein noodles when they are made of wheat just like spaghetti. Fresh basil is a must.
Martha Stewart Member
Rating: Unrated
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.
Martha Stewart Member
Rating: Unrated
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.
Advertisement
Martha Stewart Member
Rating: Unrated
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 shitake 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!