Use your noodle and make this speedy vegie-packed stir-fry.
- Cook noodles according to packet instructions. Toss with the olive oil to prevent sticking and set aside.
- Heat 1 tablespoon of the vegetable oil in a frypan or wok over medium heat. Add the onion, garlic and chilli, and stir-fry for 2-3 minutes or until onion is soft but not browned. Remove from pan and set aside.
- Increase heat to high and add 2 tablespoons of the vegetable oil. Stir-fry eggplants in batches for 2-3 minutes each side, or until golden brown. Remove from pan and set aside.
- Add remaining vegetable oil to pan with brown sugar and cook for 3 minutes or until caramelised. Add soy sauce, oyster sauce, sesame oil and fish sauce, and stir until heated through. Add noodles to pan with the onion mixture and eggplants, and toss to coat with sauce. Sprinkle with spring onions to serve.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set