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Aubergine Japanese Stir-Fry
A spicy, flavour-rich dish with rice noodles and almost-meaty chunks of aubergine.
Course:
Spicy mains
Cuisine:
Japanese
Diet:
Gluten Free, Vegan, Vegetarian
Keyword:
aubergine, Japanese, stir fry
Author:
Gousto
Ingredients
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
gluten if required
2
tbsp
rice vinegar
1/2
tsp
chilli flakes
2
tbsp
mirin wine
gluten free if required
Metric
-
Ounces
Instructions
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!