In Spicy Peanut Sauce and Sesame Noodles
Now the question is, are you wondering what to do with an eggplant?
Then you are in the right place to know what you can do with an eggplant!
Generally, eggplant is used as a vegetable in cooking. Eggplant can be steamed, stir-fried, pan fried, deep-fried, stewed, curried, or pickled.
This recipe is a great place to start to enjoy eggplant. It is made with easy-to-find ingredients. Just smother it in spicy peanut sauce, then serve it over noodles.
It’s not just super easy, but also super good. This recipe will make a great weeknight dinners or weekday lunches.
The ingredients used really work together with each other, resulting in a good flavor.
This eggplant in peanut sauce is a perfect harmony of spicy, tangy, sweet and salty notes.
If your kids or an adult around who will not eat eggplant, this is the perfect recipe to make them fall in love and change their mind.
The flavor of this recipe can guarantee you that it becomes one of their favorites to eat!
Eggplant In Spicy Peanut Sauce & Sesame Noodles
- 1/3 cup Peanut Butter
- 2 tablespoons Tamari or soy sauce
- 2 tablespoons Maple Syrup
- 1 tablespoon Chili-Garlic Sauce
- 1/2 piece Lime
- 3-4 pieces Scallions cut in 2" pieces
- 3 bunches Baby Bok Choy chopped
- 1 pound Eggplant (use Asian eggplant if available)
- 2.5 tablespoons Sesame Oil (divided)
- 10 ounces Ramen Noodles (4 squares)
- 1.5 tablespoons Rice Vinegar
- 1 teaspoon Black Sesame Seeds
- Slice eggplant into sticks about 1" x 2" Lightly salt eggplant and set aside in colander lined with paper towel. Heat the oven to 400ºF(or use air fryer option below).
- Prepare peanut sauce by combining peanut butter, tamari, maple syrup, chili-garlic sauce(adjust amount to taste), juice from 1/2 the lime(1.5Tbsp) and 3Tbsp warm water. Wisk until smooth.
- In a large skillet over medium-high heat with 1Tbsp sesame oil and 1Tbsp vegetable oil. Once hot, working in 2 batches, add the eggplant in a single layer. Cook, turning occasionally, until browned on all sides, approximately 4 to 5 minutes. Repeat with other half of eggplant.
- Transfer eggplant to roasting pan/baking sheet. Add scallions and roast until the eggplant is lightly browned and tender about 15 minutes. (Air fryer 400°F for 6 minutes).
- Cook ramen noodles according to package directions adding greens during last 2 minutes. Drain the noodles and greens and toss with the rice vinegar, remaining 1.5Tbsp sesame oil and sesame seeds.
- Once the eggplant is finished, remove it from the oven and carefully toss with peanut sauce. Serve noodles and greens topped with eggplant in peanut sauce. Sprinkle with additional sesame seeds.
- One solution to overcooked noodles is to throw them in a pan with a little butter or olive oil and sauté them over low heat. This will crisp them back up a bit, allowing you to salvage dinner. Add some garlic or Parmesan cheese for an extra kick — and to disguise the overcooked flavor of the noodles.
- There are ways to make it seem like you didn’t overcook the pasta without having to sauté the noodles or make a noodle pancake. You can simply cover the noodles with a rich sauce and mix well. This takes away the “slimy” taste that overcooked noodles carry, leaving you with a delicious, slightly softer noodle. Also, by adding crunchy vegetables, such as zucchini or bell peppers, to the dish, you can provide a much-needed al dente texture.
- Fix them the old-fashioned way — with water and ice. Drain the noodles in a strainer, and rinse well with cold water. Place some ice cubes on top of the noodles while rinsing to make the water even colder. Not only does this stop the cooking process immediately, but it also rinses away some of the starch coating and prevents the noodles from sticking together.