Szechuan Eggplant Noodles with Garlic Chilli Oil
Szechuan eggplant noodles tossed with garlic, ginger and soy-based sauce, with charred eggplant and chilli peppercorn oil.
- 300 g fresh egg noodles
- 400 g aubergine
- 4 stalks spring onions
- 4 cloves garlic cloves
- 20 g fresh ginger
- 6 pieces dried chillies
- 1 tsp szechuan peppercorns
- 3 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 1 tbsp black vinegar
- 1 tsp caster sugar
- 1 tbsp sesame oil
- 4 tbsp vegetable oil
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Add to a shopping listHow the shopping list works →- Step 1
Cut aubergine into 2cm cubes and salt generously. Leave for 15 minutes, then pat dry.
- Step 2
Mince garlic and ginger. Slice spring onions, separating white and green parts.
- Step 3
Toast szechuan peppercorns in dry pan for 2 minutes until fragrant, then grind coarsely.
- Step 4
Mix dark soy, light soy, black vinegar, sugar and sesame oil in a bowl.
- Step 5
Heat 3 tbsp oil in wok over high heat. Fry aubergine for 8-10 minutes until golden and tender. Remove.
- Step 6
Add remaining oil to wok. Fry dried chillies for 30 seconds until darkened.
- Step 7
Add garlic, ginger and white parts of spring onions. Stir-fry for 1 minute.
- Step 8
Return aubergine to wok. Add sauce mixture and toss for 2 minutes.
- Step 9
Meanwhile, cook noodles according to packet instructions. Drain, reserving 100ml cooking water.
- Step 10
Add drained noodles to wok with a splash of cooking water. Toss everything together.
- Step 11
Sprinkle with ground szechuan peppercorns and green spring onions before serving.
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