Ingredients and cooking methods for eggplant stewed noodles

I suddenly wanted to eat noodles recently, so I planned to make eggplant stewed noodles later. I will also share the method with you:

Introduction to Braised Eggplant Noodles

Braised noodles is a very satisfying way to cook noodles for a noodle lover like me. When the vegetable noodles are cooked in one pot, the noodles can be blended with a very strong vegetable aroma, making the vegetables and noodles a perfect combination. Add some meat, and the aroma of the whole pot is self-evident.

I have made kidney bean stewed noodles before and they tasted very good. This time I used eggplant stewed noodles, which also satisfied me. I will continue to "develop" more flavors of stewed noodles in the future.

You need to use fresh noodles for stewing noodles. They can be wide but not too thick. Noodles that are too thick are difficult to cook. You need to use a thick-bottomed pot so that if there is less water, it will not stick to the pot easily.

Choose long eggplants. Compared with round eggplants, long eggplants are easier to stew and the eggplant flavor can be better integrated into the noodles. You can only smell the eggplant fragrance without seeing the eggplant texture.

Garlic is also an indispensable seasoning for braised noodles. Green garlic is even better, as it also adds color. The flavor of braised noodles is instantly enhanced by the addition of garlic.

Ingredients for eggplant stewed noodles

2 long eggplants 100g pork belly

1 handful of fresh noodles 1 tablespoon (15ml) oil

A few slices of green onion and ginger

1 tsp dark soy sauce (5 ml) 2 tbsp light soy sauce (30 ml)

1 star anise 3-4 cloves of garlic

A little coriander

How to make braised eggplant noodles

1. Peel and slice the eggplant, slice the pork belly, and chop the garlic for later use. Heat oil in a pan, sauté the scallions and ginger until fragrant, add the pork belly and fry over low heat to remove the oil from the pork belly. Because the pork belly produces oil, you don't need to heat too much oil in the pan at the beginning, 1 tablespoon is enough

2. Add the eggplant and stir-fry over low heat until the eggplant is completely soft. Pour in the dark soy sauce and continue to stir-fry evenly. Then add water to cover the eggplant by 1cm, add a star anise, and simmer for 5 minutes. You can add as much water as you like. If you like soft noodles, add more water. If you like chewy noodles, add less water.

3. Then use a large soup spoon to scoop out most of the soup in the pot, spread the fresh noodles in the pot, evenly pour a spoonful of soup on them, do not stir, cover and simmer on medium heat for 2 minutes. Pour the remaining soup evenly on the noodles every one or two minutes in 3-4 times, and finally mix the noodles after pouring the soup, add the chopped garlic and serve.

Tips

Because dark soy sauce and light soy sauce are added, the saltiness is sufficient and no more salt is needed. If you don't like it too salty, you can add a spoonful of light soy sauce.