Rate This Recipe:
Sautéed eggplant with sherry, ginger, garlic, red pepper flakes, and diced tomatoes in a bowl topped with lo mein noodles.
Yield: 4 Servings
Lo Mein Stir Fry makes about 1 1/2 pounds
5 ounces dry lo mein noodles
2 tablespoons canola oil
2 tablespoons sesame oil
3 tablespoons finely chopped ginger
1 tablespoon finely chopped garlic
1/2 cup very thinly sliced red bell peppers
1/2 cup trimmed sugar snap peas
2 tablespoons hoisin sauce
2 tablespoons mirin (sweet rice wine)
1/2 cup low-sodium soy sauce
2 tablespoons thinly sliced green onions
Szechuan Eggplant Stir-Fry with Noodles
1/4 cup sesame oil
2 teaspoons finely chopped ginger
2 teaspoons finely chopped garlic
1 pound eggplant cut into 1-inch cubes
4 teaspoons sherry vinegar
4 teaspoons unseasoned rice wine vinegar
1/2 cup canned no salt added diced tomatoes, not drained
2 teaspoons crushed red pepper flakes
1/4 cup low sodium soy sauce or tamari
1 1/2 pounds cooked lo mein stir fry
Gluten, Sesame, Wheat
Nutritional InformationTo Prepare Lo Mein Stir Fry
Bring 1 quart of water (not listed) to a boil. Add lo mein noodles, stir, and reduce heat. Simmer for 3 to 5 minutes until just tender. Drain and set aside. Add canola and sesame oils in a large skillet over medium-high heat. Add ginger and garlic and stir fry for 5 seconds until aroma is evident. Add peppers and peas and stir fry for 1 to 2 minutes. Add hoisin sauce, mirin, and soy sauce and stir to combine well. Add lo mein noodles and toss until noodles are heated through.
To Prepare Szechuan Eggplant Stir-Fry with Noodles:
Heat sesame oil in a wok or large skillet over medium-high heat. Add garlic and ginger and stir fry for a few seconds until aromatic. Add eggplant and stir fry for 2 minutes. Add sherry vinegar, rice vinegar, tomatoes (with juice), crushed red pepper and soy sauce. Toss, cooking until the eggplant is tender, about 2 to 3 minutes. To serve, divide lo mein stir fry among four large soup bowls, about 1 1/2 cups per bowl. Divide the eggplant stir fry over the noodles, about 3/4 cup of eggplant per bowl. Enjoy immediately!
Chef Tips:
– Try Sichuan peppercorn powder instead of crushed red pepper flakes for a tingly-spicy flavor
– Lo mein noodles can be cooked ahead of time: take cooked noodles and “shock” under running cold water. Keep refrigerated until ready to use. To reheat, pour a small amount of boiling water over the noodles or dip in boiling water for 1 to 2 minutes.
