Vegetable Chow Fun with Crispy Eggplant

Name: Vegetable Chow Fun with Crispy Eggplant
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 6
Ingredients: 1 lb fresh rice noodles; 1 Japanese eggplant; 1 cup shiitake mushrooms; 2 red Holland peppers; 1 cup fresh snow peas; 1 1/2 cup fresh bean sprouts; 3 slices fresh ginger; 2 cloves garlic; 3 scallions; 5 tbsp vegetable oil; 1 tbsp all-purpose flour; 3 tbsp cornstarch; 2 tsp hot water; 2 tsp soy sauce; 1 tsp dark soy sauce; 1 tbsp vegetarian oyster sauce; 1 tbsp Shaoxing wine; 1/2 tsp sesame oil; 1/4 tsp sugar; 3/4 tsp salt; 1/2 tsp freshly ground white pepper; 1 tbsp chili oil

This vegetable chow fun is a savory, wok-tossed noodle dish packed with shiitake mushrooms, snow peas, bean sprouts, and golden eggplant. Wide rice noodles soak up a rich soy-based sauce for a satisfying vegetarian stir-fry with plenty of texture.

Servings6 Portions

Prep Time35 Mins

Cook Time10 Mins

Difficulty

Intermediate

Ingredients

fresh rice noodles
1 lb
Japanese eggplant
1
shiitake mushrooms
1 cup
red Holland peppers
2
fresh snow peas
1 cup
fresh bean sprouts
0.5 cup
fresh ginger
3 slices
garlic
2 cloves
scallions
3
vegetable oil
5 tbsp
all-purpose flour
1 tbsp
cornstarch
3 tbsp
hot water
2 tsp
soy sauce
2 tsp
dark soy sauce
1 tsp
vegetarian oyster sauce
1 tbsp
Shaoxing wine
1 tbsp
sesame oil
0.5 tsp
sugar
0.3 tsp
salt
0.8 tsp
freshly ground white pepper
0.5 tsp
chili oil
1 tbsp

Step-by-Step Instructions

Let the fresh rice noodles come to room temperature so they separate more easily. If they are in sheets, cut them into wide ribbons about 1 1/2 inches across.

Make the sauce: in a small bowl, stir the hot water, 1/2 tsp salt, sugar, soy sauce, dark soy sauce, vegetarian oyster sauce, sesame oil, and white pepper until dissolved. Set aside near the stove.

Prepare the eggplant coating by combining the flour, cornstarch, 1/4 tsp salt, and 1/4 tsp white pepper in a bowl. Toss the sliced eggplant in the mixture until lightly coated.

Heat a wok or large skillet over medium-high heat and add 1/4 cup vegetable oil. Fry the eggplant in a single layer for about 2 minutes per side, until browned and tender. Transfer to a plate and reserve.