Chinnese Eggplant Garlic-Scallion Noodles Topping

Ingredients

• 1 medium eggplant
• 2 tbsp neutral oil
• 3 cloves garlic
• 3 stalks scallions
• 2 tbsp soy sauce
• 1 tbsp chinkiang black vinegar
• 1 tsp brown sugar
• 1 tsp cornstarch
• 2 tbsp water
• 1 tsp chili crisp or chili flakes(optional)
• 180 g noodles (fresh or dried, e.g., wheat noodles)

Instructions

1. 1

   Prep (about 15 minutes): Cut eggplant into 1/2-inch cubes. Mince garlic. Slice scallions, separating whites and greens. If using dried noodles, bring a pot of water to a boil and cook according to package directions; drain and keep warm.

2. 2

   Cook eggplant (about 20 minutes): Heat oil in a skillet over medium-high heat. Add eggplant and cook, stirring occasionally, until browned and caramelized, 12–15 minutes. Add garlic and scallion whites and cook 1–2 minutes until fragrant.

3. 3

   Make the saucy topping: Stir soy sauce, black vinegar, brown sugar, cornstarch, and water together. Pour into the skillet and cook 2–3 minutes, stirring, until glossy and thickened. Stir in chili crisp/chili flakes if using.

4. 4

   Serve: Toss noodles with a little of the sauce if desired, then spoon the eggplant garlic-scallion topping over the noodles. Finish with scallion greens and serve immediately.