Garlic Eggplant Noodles

Save this one.

9/19/2021 11:21:00 PM

Save this one.

Since Chinese eggplant has fewer seeds, it is noticeably less bitter than its fellow nightshades. This makes it the perfect ensemble player in this cast of heat, ginger, and garlic.

1 small handful fresh Thai basil, picked off the stems, thinly sliced1 pound Chinese lo mein noodles, cooked 2 scallions, chopped, for garnish10 to 15 fresh cilantro leaves, for garnish4 or 5 pickled red chilis, chopped, for garnish1 teaspoon fried garlic for garnish

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Step 1HEATthe neutral oil in a large pot over medium heat. Add the onion, garlic, and ginger and cook for 1 minute, stirring constantly. Do not let them develop any color.Step 2ADDthe eggplant, reduce the heat to medium-low, and cook, stirring, for 10 minutes, or until the eggplant is cooked through (look for the eggplant to appear slightly translucent and no longer white). If the mixture appears dry, add 1 tablespoon neutral oil to moisten.

Step 3ADDthe miso paste, crushed chili flakes, ground Szechuan peppercorn, white pepper, and chili powder. Stir to combine and cook for 1 to 2 minutes.Step 4ADDthe aji-mirin, black vinegar, sugar, salt, water, and soy sauce and bring to a boil over high heat. Lower the heat back to medium and simmer for 10 minutes, stirring occasionally. headtopics.com

Step 5REMOVEfrom the heat. Pulse the sauce with an immersion blender 2 or 3 times to combine (there will still be chunks). Alternatively, take 2 cups of the sauce and pulse in a blender 1 or 2 times, return the blended sauce to the pot, and stir to combine.

Step 6TOPthe noodles with the sauce mixture and garnish with basil, scallions, cilantro, pickled chilis, and fried garlic. Read more: epicurious »

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