Aubergine Thai roasted noodles. Consider eggplant noodles a short-and-sweet introduction to eggplant. These noodles don't require a spiralizer, they don't need to be salted (as some would argue all eggplant does), and they cook quickly. They also utilize one of eggplants often bemoaned qualities — they are incredibly absorbent.

Drain and toss with a few drops of sesame oil then divide between two shallow bowls. Add the sweet soy mix to the aubergine pan and let it bubble up for a couple of minutes. Remove from heat and add lime juice, salt, cilantro, and basil. You can cook Aubergine Thai roasted noodles using 10 ingredients and 3 steps. Here is how you cook it.

Ingredients of Aubergine Thai roasted noodles

You need 250 g of Rice Noodles.
You need 1 tbsp of Peanut Oil.
It's 5 tbsp of Soy Sauce.
Prepare 1.5 tbsp of Chilli Sauce.
Prepare 2 cloves of Garlic.
Prepare 1 of Aubergine.
It's 2 tbsp of Olive Oil.
You need 1 tbsp of White Wine Vinegar.
It's 2 tbsp of Sesame Seed.
You need 1 handful of Basil.

Serve immediately with extra lime wedges. Add noodles and soy mixture and toss to combine all the ingredients. Trim noodle bundle in half and add to skillet with half dressing mixture and garlic. Remove noodles from skillet and place in serving dish.

Aubergine Thai roasted noodles instructions

Just boil the rice noodles in a salty water and sieve it..
To create the marinade, mix the peanut oil, soy sauce, minced garlic. Cubing up the aubergine, then stir into the marinade resting in it at least 20 minutes..
After that heat some oil up in a wok pan roasting the aubergine. Add the noodles, pour the white wine, the remaining soy sauce, the sesame seeds and the chopped basil. Stir it throughly, roasting little further for couple of minutes..

Ken Hom's braised spicy aubergine recipe is a quick and easy dish full of flavour and makes a perfect vegetarian midweek dinner or standout side dish. Place the eggplant into serving bowls over rice or noodles and garnish with fresh tomato, basil, lime wedges, peanuts, scallions, sesame seeds, rice or noodles and extra sauce on the side as desired. We love fried aubergine, baked aubergine, stuffed aubergine, roasted aubergine, marinated aubergine… you name it, we love it. And aubergine is such a versatile vegetable! You can use aubergine in everything from curry recipes to vegan recipes , in noodle dishes and salads, in dips and threaded on skewers.