Creamy, Spicy Aubergine Stir Fry Noodles

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• 1 aubergine, large (in cubes)
• 200 g mie noodles (or rice, or mung bean noodles)
• 3 garlic cloves (minced)
• 1 onion (chopped roughly)
• 2 -3 hot chili peppers (small, minced, with or without seeds)
• 2 tablespoons peanut butter (chunky)
• 2 tablespoons dark soy sauce
• 1 tablespoon light soy sauce
• sesame oil (amount by preference)
• 3 tablespoons oil (canola or peanut)
• 1 tablespoon lemon juice
• water, if needed
• vegetable broth, granules

Recipe

• 1 cube aubergine and heat 2 tb of oil in a heavy pan.
• 2 cook mi noodles according to package direction and strain through a sieve when done.
• 3 meanwholes add aubergine cubes to hot oil and let turn brown and crispy (you can add a bit of water from time to time, the aubergines will soak it up and get tender more quick).
• 4 add one tb of dark soy sauce and let absorb.
• 5 aubergines are done when they are browned all over, crispy on the out- and soft on the inside (there should be no liquid left).
• 6 transfer aubergine cubes to a plate.
• 7 heat remaining tb od oil in the pan and add oinion cubes and chili peppers.
• 8 fry until translucent and fragrant.
• 9 add garlic and the rest of soy sauces.
• 10 stir in peanut butter, lemon juice, a dash of vegetable broth granules (if you like) and sesame oil (a couple of sprinkles usually do the trick).
• 11 if the sauce appears to be too thick, just add water and stir.
• 12 adjust the sauce's taste to your liking (it might need more soy sauce, peanut oil, chili -- ).
• 13 add noodles and incorporate into sauce).
• 14 transfer noodles on a plate and add aubergine cubes on top (or incorporate as well).
• 15 enjoy.