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Chili Garlic Eggplant Noodles

From Statesboro Market2Go

<p>A savory vegan noodle dish that uses locally grown eggplants, peppers, and onions! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: thefoodietakesflight.com (Entered by Ariana Giddens)
Serves: 2
Vegan!

Ingredients
2 small Eggplants (sliced into batons)
120 grams Uncooked wheat noodles
2 tablespoons Sesame oil
1/2 of a small Onion (diced)
4 cloves Garlic (minced)
1/2 teaspoon Pepper (or crushed peppercorns)
1 tablespoon Fermented black beans or black bean garlic sauce
1 tablespoon Fermented chili broad bean paste or doubanjiang
1/2 of a Bell pepper (preferably red) (finely diced)
1/2 cup Water
1/2 to 1 tablespoon Soy sauce
1/2 tbsp cornstarch diluted in 1 1/2 tbsp room temp. water
1/2 teaspoon Dark soy sauce (optional, for coloration)
Chili Garlic Sauce (optional)
Sliced green onions (for topping)

Step by Step Instructions
  1. Cook the noodles in a pot of water until half-cooked and chewy. Remove them from the water and set them aside.
  2. Heat a pan over medium-high heat and add the sesame oil. Add the onion and saute for 2 minutes. Add the garlic and saute for 1 minute. Add the pepper, black beans, chili bean paste, and bell pepper and let cook for 2 more minutes.
  3. Add the eggplant to the pan and let cook for 6 minutes. Lower the heat to medium and add the water and soy sauce. Simmer over medium-high until the mixture boils
  4. Lower the heat again, then stir in the cornstarch mixture. Continue stirring until the mixture thickens. Add the noodles, dark soy sauce, and garlic chili sauce to the pan and stir everything together.
  5. Serve garnished with green onion slices.

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