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Crispy Chinese Noodles with Eggplant and Peanuts

Crispy Chinese Noodles with Eggplant and Peanuts Recipe

  • 1 eggplant (about 1 pound), cut into ½-inch cubes
  • 1 teaspoon salt
  • 1 pound fresh Chinese wheat noodles (available in Chinese markets and in the produce sections of many supermarkets)
  • 2 tablespoons sherry
  • 1 tablespoon cornstarch
  • ¼ cup red wine vinegar
  • 1/3 cup water or Basic Vegetable Stock
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon sugar
  • 2 tablespoons Thai or Vietnamese fish sauce, or 1 teaspoon salt
  • 2 cups sliced onions
  • 3 tablespoons canola or corn oil
  • 4 garlic cloves, minced
  • 1 red bell pepper, seeded and cut into thin julienne ships
  • 4 tablespoons chopped dry-roasted, unsalted peanuts
  • 1 tablespoon chopped fresh mint (optional)
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 687kcal (34%)
Total Fat 21g (32%)
Saturated Fat 3g (15%)
Cholesterol 96mg (32%)
Total Carbohydrate 104g
Dietary Fiber 10g
Sugars 13g
Protein 22g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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