About the Recipe
Ingredients
4 ounces rice stir-fry noodles
6 tablespoons peanut oil
1/4 cup oyster sauce
1 tablespoon fish sauce
1 tablespoon soy sauce or tamari
1 tablespoon brown sugar
1 tablespoon lime juice
1 medium or 2 small eggplant (about 1 pound total) cut into 1/2-inch cubes
2 cloves garlic, minced
2-4 tablespoons minced hot chiles such as jalapeno or serrano
2 cups chopped cabbage
2 scallions, thinly sliced, greens and whites separated, divided
1 medium red bell pepper, thinly sliced
1 cup shredded carrot
1/4 cup chopped roasted peanuts
Preparation
Cook rice noodles according to package directions. Drain and rinse with cold water to stop the cooking. Toss with 1 tablespoon oil. Set aside.
Meanwhile, combine oyster sauce, fish sauce, soy sauce (or tamari), brown sugar and lime juice in a small bowl. Set aside
Heat 4 tablespoons oil in a wok or large skillet over med-high heat. Add eggplant and cook, stirring until the eggplant has softened and is beginning to brown, about 5 minutes. Add garlic and jalapeno and cook, stirring until fragrant about 2 minutes more. Remove from heat and add 3 tablespoons of the sauce. Stir to combine and transfer mixture to a bowl.Â
Add remaining 1 tablespoon oil to the wok or pan and place over medium-high heat. Add cabbage, scallion whites and red pepper. Cook, stirring until beginning to soften; 3 minutes. Add carrot and cook until softened slightly; 2 mins. Add noodles and cook, turning the mixture until warm throughout, about 1 minute more. Add the remaining sauce and toss to coat. Top noodles with eggplant mixture and garnish with scallion greens and chopped peanuts.