🇨🇳 Chinese Vegetarian

Eggplant Lo Mein

Name: Eggplant Lo Mein
Prep time: 12 min
Cook time: 5 min
Total time: 17 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: to taste Salt; 3 cloves, minced Ginger; 3, sliced Spring Onions; 2 tbsp Soy Sauce; 1 tbsp Oyster Sauce; 2 large Eggplant; 250 g Noodles; 2 tbsp Peanut Oil; 300 g Wheat Noodles

🇨🇳 Chinese

Slurpable noodles tossed with eggplant and a bold sauce — fast, glossy and wildly satisfying. Ready in 17 minutes including prep.

Prep 12 min Cook 5 min Serves 2 Easy

Ingredients

Saltto taste
Ginger3 cloves, minced
Spring Onions3, sliced
Soy Sauce2 tbsp
Oyster Sauce1 tbsp
Eggplant2 large
Noodles250 g
Peanut Oil2 tbsp
Wheat Noodles300 g

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Boil the noodles a minute shy of the packet time, drain, and toss with a splash of the Peanut Oil so they don't clump.
2
Heat the rest of the Peanut Oil in a wok until it shimmers, then flash the garlic for a few seconds.
3
Add the eggplant and cook until just done, then splash in the soy sauce.
4
Slide the noodles in and toss vigorously for 60 seconds so every strand picks up the sauce.
5
Finish off the heat with spring onions and fresh cilantro.

Chef's tip

Prep everything before the heat goes on — chinese cooking moves fast once it starts.

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Watch how it's made

Video: Vegetable Lo Mein w/ Eggplant & Bok Choy · on YouTube