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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 1 Cook noodles according to packet instructions. Toss with the olive oil to prevent sticking and set aside.
Step 2 Heat 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 3 Increase 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 4 Add 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.

Noodle stir fry

How to make Noodle stir fry

Ingredients

Method