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Categories:
peanut oil pepper garlic purple eggplant basil bean sprouts soy sauce mirin peanut butter rice vermicelli
Viewed: 39 - Published at: 4 years agoIngredients
- 2 tablespoons peanut oil
- 1/2 cup thinly sliced hot pepper (use sweet peppers if you prefer)
- 6 garlic cloves
- 1 lb purple eggplant
- 1 cup basil leaves (1 good-sized bunch, either Thai basil or sweet will work)
- 2 cups bean sprouts, rinsed
- 2 tablespoons soy sauce (use low sodium if desired)
- 1 tablespoon mirin
- 2 tablespoons peanut butter (smooth or crunchy)
- 8 ounces dried rice vermicelli
Method
- Bring a pot of salted water to boil. Cook rice noodles 2-4 minutes (or as directed on the package), till tender. Drain, reserving 1/4 Celsius cooking water.
- Slice eggplant in half lengthwise, then quarter each piece lengthwise again. Slice horizontally into 1/2" planks (they'll be roughly 1/2" by 1" pieces). You may peel the eggplant first if you don't like the skin.
- Remove stems and roughly chop basil leaves (so they're bite size--if they are all small, no need to chop).
- In a large wok, heat oil til it smokes. Toss in garlic and peppers and stir fry till fragrant, about 30 seconds. Add eggplant, basil, & bean sprouts and stir fry till tender, about 3 minutes.
- While eggplant cooks, whisk soy sauce, mirin, peanut butter, and reserved pasta water together into a thin sauce.
- Once eggplant is tender, remove wok from flame, toss in noodles and sauce and stir briefly to coat. Serve.
