Hoisin eggplant noodles Recipe

Hoisin eggplant noodles

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Ingredients

  • 2 eggplants
  • 1 onion, sliced
  • 1 red bell pepper, cored and sliced
  • 300 grams of tofu
  • 280 grams of chinese wheat noodles
  • 1 table spoon of oil
  • 1 tea spoon of sesame oil
  • 4 cloves of garlic, minced
  • 1 tea spoon of grated ginger
  • 1/4 cup of rice wine
  • 1/4 cup of water
  • 1/4 cup of hoisin sauce
  • 1 table spoon of soy sauce
  • black sesame for garnish
  • spring onion, sliced

How to make Hoisin eggplant noodles


  1. Cook noodles as suggested on package, drain, keep warm.
  2. Slice eggplants, each slice about 1 cm thick, slice in stripes.
  3. Heat oil, add onion, garlic and ginger, fry 2 min.
  4. Add bell pepper, fry 3 min.
  5. Add eggplant stripes, mix, add wine and water, cover the wok and simmer 5 min.
  6. Drain tofu and cut in cubes, add to vegetables.
  7. Add hoisin and soy sauce, continue simmering on medium heat for 7 min.
  8. Serve on noodles, sprinkle with spring onion and black sesame. Season with sesame oil.

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