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Eggplant, Chicken & Noodle Stir Fry

Prep Time10 minutes
Cook Time20 minutes
1 day
Servings: 4
Calories: 266kcal

Ingredients

Sauce Ingredients

  • ½ cup water
  • 1 tablespoon sugar
  • 1 tablespoon corn starch
  • 2 garlic cloves (minced)
  • 1 tablespoon rice vinegar
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon Shaoxing Wine (or dry sherry wine)
  • ½ tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • ½ teaspoon dark soy sauce
  • 1 pinch ground black pepper

Stir Fry Ingredients

  • 1 teaspoon canola oil (or other neutral-tasting oil)
  • ½ eggplant (sliced and chipped into 1-inch pieces)
  • 8 ounces lean ground chicken
  • 2 scallions, white and green parts separated (chopped)
  • 2 garlic cloves (minced)
  • 2 teaspoon grated fresh ginger
  • 10 ounces pre-cooked egg noodles

Instructions

  • Heat ½ cup water and 1 tablespoon of sugar in a small saucepan over medium heat. Stir until the sugar fully dissolves.
  • Remove the saucepan from the heat and whisk in the rest of the sauce ingredients. Set the sauce aside.
  • Heat 1 teaspoon of canola oil in a skillet over medium-high heat. Add the chopped eggplant pieces to the skillet, put the lid on, and turn the heat down to "medium low". Let the eggplant sit there and cook for about 15 minutes, stirring the eggplant occasionally. You want the eggplant to get super-browned up, even a little bit charred.
  • While the eggplant is cooking, prep the noodles. I used fresh pancit noodles from the local Asian grocery store, and all I needed to do was run them under hot water until the noodles loosened up. (You may need to boil a pot of water and use boiling water to loosen the noodles if hot tap water from the faucet doesn't work.)
  • When the noodles are soft and separated from one another, set them aside.
  • When the eggplant is super soft and brown, transfer it to a plate.
  • In the same skillet, stir-fry the ground chicken, the remaining 2 cloves of minced garlic, the white parts of the scallions and the 2 teaspoons of grated ginger root over medium heat. You'll want the chicken to brown up a bit, so don't stir it constantly. Leave it alone for a while to develop that brown sear on the bottom.
  • When the chicken is no longer pink, add the sauce, the green parts of the chopped scallions, and the cooked eggplant back to the skillet. Stir-fry for 1 minute.
  • Add the noodles and toss until the noodles are fully coated with the sauce.