RCI-ND.005.0013.001
Bean Thread Noodles with Asian Eggplant
.
Prep25 min
Cook35 min
Total60 min
Servings4
Difficultyintermediate
Ingredients
- .8-oz. package bean thread noodles1 8 unit
- Asian Eggplants2 unitabout 1 pound, stem ends removed
- 3 unit
- 1 unit
- Shallots4 unitthinly sliced
- -oz. package tofu nuggets1 5 unit
- 1/4 cup
- 1/3 cup
- 1/3 cup
- fresh coriander1 cuproughly chopped for garnish
Method
1
Soak the bean thread noodles in warm water for 5-7 minutes until softened, then drain well.
2
Cut the Asian eggplants in half lengthwise, then slice each half into 1/4-inch thick half-moons.
3
Heat the vegetable oil in a large wok or skillet over medium-high heat until shimmering.
4
Add the minced garlic and sliced shallots to the hot oil, stir-frying for about 1 minute until fragrant.
5
Add the eggplant slices to the wok and stir-fry for 4-5 minutes until they begin to soften and lightly brown at the edges.
5 minutes
6
Add the tofu nuggets to the eggplant and stir well to combine with the aromatics and vegetables.
7
Pour in the vinegar, sugar, and tamarind concentrate, stirring constantly to distribute the sauce evenly throughout the mixture.
8
Add the drained bean thread noodles to the wok and toss everything together until the noodles are evenly coated with sauce and heated through, about 2-3 minutes.
3 minutes
9
Transfer the noodle mixture to a serving platter and garnish generously with fresh chopped coriander before serving.