Spicy Sichuan Noodles with Jersey Eggplant

Fiery Sichuan noodles tossed with tender stir-fried Jersey eggplant in a rich, spicy, and deeply flavorful sauce. A vegetarian delight packed with umami and a satisfying kick.

Prep Time

15 minutes

Total Time

45 minutes

Calories

650 kcal

Difficulty

Medium

Equipment

2 items

Cost

£2.80/serving

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Lunch•Dinner

Cuisine:

Jersey•Asian

Main Ingredient:

Vegetarian•Eggs

Mood:

Comfort Food•Healthy•Spicy

Ingredients

Servings

10Dried Sichuan Chili Peppers(Adjust to your spice preference, snipped into small pieces)

£2.50

1tablespoonSichuan Peppercorns(Lightly toasted and crushed)

£1.00

4clovesGarlic(Minced)

£0.30

1tablespoonGinger(Minced)

£0.20

2tablespoonsDoubanjiang (Fermented Broad Bean Paste)(Substitute with red miso paste for a milder flavor)

£0.75

2tablespoonsSoy Sauce(Low sodium recommended)

£0.15

1tablespoonChinese Black Vinegar(Substitute with balsamic vinegar if unavailable)

£0.30

1teaspoonSugar(Brown sugar or granulated sugar)

£0.05

1tablespoonSesame Oil(For finishing)

£0.25

3tablespoonsVegetable Oil(For stir-frying)

£0.10

1largeJersey Eggplant(Or 2 medium, cubed)

£1.50

6Dried Shiitake Mushrooms(Soaked in hot water for 30 minutes, drained and sliced)

£1.75

3Scallions(Chopped, for garnish)

£0.50

2tablespoonsRoasted Peanuts(Roughly chopped, for garnish)

£0.35

1poundFresh Wheat Noodles(Lo mein or udon noodles work well)

£1.50

2tablespoonsWater(For sauce consistency)

Total Cost

£11.20

£2.80 per serving

Instructions

1.
Soak the dried shiitake mushrooms in hot water for at least 30 minutes. Drain, remove stems, and slice.
2.
Cook the noodles according to package directions. Drain and set aside.
3.
While the noodles cook, prepare the sauce. In a small bowl, combine soy sauce, Chinese black vinegar, sugar, and water. Set aside.
4.
Heat a wok or large skillet over high heat. Add vegetable oil. Once hot, add the dried Sichuan chili peppers and Sichuan peppercorns. Stir-fry for about 30 seconds until fragrant, being careful not to burn them.
5.
Add the garlic and ginger to the wok and stir-fry for another 30 seconds until fragrant.
6.
Add the doubanjiang and stir-fry for 1 minute, stirring constantly.
7.
Add the cubed eggplant and sliced shiitake mushrooms to the wok and stir-fry for 5-7 minutes, or until the eggplant is tender and slightly browned.
8.
Pour the sauce mixture into the wok and bring to a simmer. Cook for 2-3 minutes, allowing the sauce to thicken slightly.
9.
Add the cooked noodles to the wok and toss to coat evenly with the sauce.
10.
Remove from heat and drizzle with sesame oil.
11.
Garnish with chopped scallions and roasted peanuts.
12.
Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (350g)

650 kcal / 2720 kJ

Carbs

70g

27% of RDA

Fat

35g

50% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

10 g

11% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

For extra flavor, add a splash of Shaoxing wine to the sauce.

Adjust the amount of chili peppers to your desired spice level.

To prevent the eggplant from absorbing too much oil, you can lightly salt it beforehand and let it sit for 15 minutes. Then rinse and pat dry before stir-frying.

Taste and adjust seasoning as needed. You may want to add more soy sauce, vinegar, or sugar to balance the flavors.

The sauce can be made ahead of time and stored in the refrigerator for up to 3 days.

Cooking Equipment

Wok or large skillet

Large pot

Wine Pairings

No wine pairing suggestions available for this recipe.

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