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5 from 1 vote

Aubergine Japanese Stir-Fry

A spicy, flavour-rich dish with rice noodles and almost-meaty chunks of aubergine.
Course: Spicy mains
Cuisine: Japanese
Keyword: aubergine, Japanese, stir fry
Author: Gousto


  • 1 aubergine
  • 1 red pepper
  • 200 g Thai rice noodles
  • 30 g cashew nuts
  • 2 garlic cloves
  • 3 spring onions
  • 2 tbsp hoisin sauce
  • 4 soy sauce sachets
  • 2 tbsp rice vinegar
  • 1/2 tsp chilli flakes
  • 2 tbsp mirin wine


  • Remove the aubergine’s stalk and cut in half lengthways and cube into bite size pieces (approx 2cm)
  • Crush the garlic with the side of a knife, peel and chop finely
  • Chop the spring onions finely and discards the roots, keeping the whites and greens of the spring onion separate
  • Chop the cashew nuts coarsely
  • Remove the pepper’s stem and seeds and cut into thin strips
  • Boil a kettle
  • Add 1-2 tbsp of vegetable oil to a large pan or wok on a high heat
  • Once the oil is hot, add the garlic, chilli flakes and cashew nuts
  • Cook for 1 min, or until starting to brown
  • Add the aubergine and pepper to the pan and cook for 3 minutes
  • Add 100ml (3.4 fl oz) of water to prevent the vegetables from burning and cook for another 6-8 minutes or until golden brown
  • Meanwhile, add a pinch of salt and the noodles to a pot with plenty of boiling water
  • Cook for 3-5 min on low heat, stirring occasionally, or until the noodles are cooked to your taste
  • Set aside 100ml (3.4 fl oz) of the noodle water in a measuring jug, then drain the noodles completely
  • Once the vegetables are done, reduce the heat to low and add the whites of the spring onion to the pan (reserve the greens for garnishing)
  • Cook for 2 minutes or until warmed through
  • Combine the hoisin, mirin, rice vinegar and the soy sauce to make a sauce
  • Add 1/3 of the sauce to the pan and cook for 1 minute, stirring constantly
  • Remove the pan from the heat
  • Add the noodles to the pan along with a little of the reserve water if too dry
  • Season to your taste with salt and pepper and mix well
  • Serve with the remaining sauce drizzled generously all over – enjoy!