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Noodle stir-fry
Noodle stir-fry
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Whip up a quick and nutritious vegetable stir-fry in a flash!
Ingredients:
  • 200g egg noodles
  • 4.60 gm olive oil
  • 100ml (5 tbsp) vegetable oil
  • 1 red onion, finely chopped
  • 1 garlic clove, crushed
  • 1 red chilli, finely sliced (optional)
  • 8 baby eggplants, finely sliced on diagonal
  • 32.00 gm brown sugar
  • 42.00 gm light soy sauce
  • 48.80 gm oyster sauce
  • 1 tsp sesame oil
  • 24.40 gm fish sauce
  • 2 spring onions, sliced
Instructions:
  • Prepare noodles as per package directions. Coat them in olive oil to prevent them from sticking and set them aside.
  • In a frypan or wok over medium heat, heat 1 tablespoon of vegetable oil. Stir in the onion, garlic, and chili and cook for 2-3 minutes until the onion is soft but not browned. Remove and set aside.
  • Turn the heat up to high and pour in 2 tablespoons of vegetable oil. Cook the eggplants in batches for 2-3 minutes per side, until they become a beautiful golden brown. Transfer them from the pan and set them aside.
  • Heat up the remaining vegetable oil in a pan with brown sugar until caramelized. Stir in soy sauce, oyster sauce, sesame oil, and fish sauce until heated through. Add noodles, onion mixture, and eggplants to the pan, tossing to coat with the sauce. Serve sprinkled with spring onions.

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