Chilli crisp aubergine noodles
◷ 47 mineasy
Creamy aubergine with browned edges, springy wheat noodles and a glossy chilli-crisp, soy and rice-vinegar sauce. A little chilli crisp added at the table keeps its crunch.
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Chilli crisp aubergine noodles
Preparation takes 13 minutes. Cooking takes 35 minutes. Allow 47 minutes in total. Makes 2 servings. Key ingredients: raw aubergine, trimmed weight (about 2 medium), dried plain medium-width wheat noodles, neutral oil, such as rapeseed oil, water, water for cooking the noodles. Equipment: Deep 28–30 cm frying pan with a close-fitting lid, Saucepan of at least 3 litres, Colander, Measuring jug, Small mixing bowl, Broad spatula or tongs, Plate for the cooked aubergine, Knife and chopping board.
Kitchen tip: If 250 g aubergine will not fit in a single layer, use three batches and divide the measured frying oil and steaming water between them. Allow extra cooking time.