Use your noodle and make this speedy vegie-packed stir-fry.
Ingredients
- 200g egg noodles
- 1 teaspoon olive oil
- 100ml (5 tablespoons) vegetable oil
- 1 red onion, finely chopped
- 1 garlic clove, crushed
- 1 red chilli, finely sliced (optional)
- 8 baby eggplants, finely sliced on diagonal
- 2 tablespoons brown sugar
- 2 tablespoons light soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon sesame oil
- 1 tablespoon fish sauce
- 2 spring onions, sliced
Method
- Step 1Cook noodles according to packet instructions. Toss with the olive oil to prevent sticking and set aside.
- Step 2Heat 1 tablespoon of the vegetable oil in a frypan or wok over medium heat. Add the onion, garlic and chilli, and stir-fry for 2-3 minutes or until onion is soft but not browned. Remove from pan and set aside.
- Step 3Increase heat to high and add 2 tablespoons of the vegetable oil. Stir-fry eggplants in batches for 2-3 minutes each side, or until golden brown. Remove from pan and set aside.
- Step 4Add remaining vegetable oil to pan with brown sugar and cook for 3 minutes or until caramelised. Add soy sauce, oyster sauce, sesame oil and fish sauce, and stir until heated through. Add noodles to pan with the onion mixture and eggplants, and toss to coat with sauce. Sprinkle with spring onions to serve.
- Low carb
- Low kilojoule
- Lower gi
- Vegetarian
Nutrition
1833 kj
Energy
26g
Fat Total
3g
Saturated Fat
5g
Fibre
8g
Protein
42mg
Cholesterol
1703.02mg
Sodium
12g
Carbs (sugar)
41g
Carbs (total)
All nutrition values are per serve
- Author: (N/A)
- Image credit: (N/A)
- Publication: Taste.com.au
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