Crispy Chinese Noodles with Eggplant and Peanuts

Crispy Chinese Noodles with Eggplant and Peanuts


"Chinese noodles are inexpensive to buy and can be found at your local supermarket. These noodles are fantastic! Eggplant, sherry and fresh ginger meld together to create a divine taste."


55 m servings 558 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 558 kcal
  • 28%
  • Fat:
  • 16.9 g
  • 26%
  • Carbs:
  • 88.2g
  • 28%
  • Protein:
  • 12.3 g
  • 25%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1310 mg
  • 52%

Based on a 2,000 calorie diet

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  1. Place the eggplant cubes into a colander. Add the salt and toss well. Let the eggplant drain for 15 minutes, then rinse it lightly with water. Let the eggplant drain again in the colander.
  2. Bring a large pot of water to a boil. Add the noodles and boil them for about 5 minutes, until they are tender. Drain and rinse well with cold water. Let the noodles drain in a colander for at least 10 minutes.
  3. Combine the sherry with the cornstarch in a small bowl. Mix well and set aside.
  4. In a saucepan combine the red wine vinegar, water, ginger, sugar, imitation fish sauce, and onions. Bring the mixture to a boil, turn the heat to low and let the mixture simmer for 5 minutes.
  5. In a large skillet, preferably non-stick, heat 1 1/2 tablespoon oil over medium-high heat. Add the eggplant, and cook it for 5 minutes, stirring frequently. Add the garlic and red pepper and cook, stirring occasionally for 5 minutes more or until the eggplant softens. Add both the onion-vinegar mixture and the cornstarch-sherry mixture. Cook for 2 to 3 minutes, stirring occasionally. Keep the mixture warm.
  6. In a large non-stick skillet heat the remaining 1 1/2 tablespoons oil over medium-high heat. When the oil begins to smoke, add the noodles, then place two or three plates on top of them so that more surface area will brown. Let the noodles sit over medium-high heat for 5 minutes. When the noodles have developed a golden brown crust on the underside remove the plates, turn the noodles over with a spatula and cook them 5 minutes on the other side. Then take the pan off the heat.
  7. Add the peanuts to the eggplant mixture, and spoon it onto plates. Divide the noodles into four parts, and place them atop the vegetables and sauce. Sprinkle with mint, if you like, and serve.
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  1. 11 Ratings


I cooked this for my family; it was a hit. There were three things I changed that made this dish better for my family. *I increased the sauce, the amount suggested wasn't enough. *I substit...

This dish is absolutely delicious!! I wasn't sure when I saw the combination of ingredients but in my search for great tasting vegetarian recipes I gave it a shot and I am so glad I did! The end...

I too LOVE this recipe.

I don't know about this one. I do suggest taking the skin off the eggplant before cubing. I felt the red wine vinegar flavor sort of overpowered the whole dish. It is definitely an acquired t...

eggplant_NO WAY!!! the noodle were soggy, did not like it

At first, the flavors of this dish were delightful, but after 3-4 bites, I realized that the vegetable base needs something. Not sure what. This clearly was written as a vegetarian recipe but if...

I was really just looking for tips on how to cook noodles, I didn't try the rest of the recipe but the sauce looks quite similar to the standard Asian sweet stir fry. For my noodles I used soume...

When I first read this recipe I was intrigued by the mixture of ingredients in the sauce. Too many strong flavors! Nothing really blended. You would get sherry in one bite, vinegar in the nex...

Based on the other reviews, I suspected I'd need more sauce & less red wine vinegar. Conveniently, I had no red wine vinegar, so I used cooking rice wine. I've found that when I cook eggplant, ...