Biang Biang Noodles with Eggplant, Vegetarian Mince and Smashed Cucumber Salad
Noodles with Eggplant, Vegetarian Mince and Smashed Cucumber Salad
Servings: 2
Adjust servings here:
Equipment
- frying pan
- pot
- sauce pan
- Rolling Pin or use a mug
- dish towel (clean)
- chopping board
- kitchen paper (for access oil)
Ingredients
NOODLES
- 120 grams noodles use wide and thick noodles
- salt
VEGETARIAN MINCE
- 180 grams vegetarian mince
- soybean oil
- 1 clove garlic
- 2 tbsp dark soy sauce
- 1 tbsp rice vinegar
EGGPLANT
- 1 eggplant small/medium size
- 1 tbsp flour
- soybean oil
SICHUAN PEPPER OIL
- 3 tbsp soy bean oil
- 2 tsp sichuan pepper
- 2 cloves garlic
- 1 spring onion
- 1 tsp soy sauce (dark)
- 1 tsp soy sauce (light)
EGGPLANT SAUCE
- 1 tbsp hoisin
- 1 tbsp rice vinegar
SMASHED CUCUMBER SALAD
- 3 small cucumbers
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp soy sauce (light)
- ginger
- sesame seeds white and/or black
TOPPING
- coriander
- sesame seeds
Instructions
SMASHED CUCUMBER SALAD
- Rinse the cucumbers with water and dry them.
- Remove the ends and slice them in half lengthwise. Bring all together and cover with a clean dish towel.
- Gently smash with a rolling pin 6 - 8 times. Remove the towel and cut diagonally into 1.5 cm (0.6 inches) slices.
- Grate or finely chop the fresh ginger. Add to a mixing bowl; ginger, rice vinegar, sesame oil, soy sauce and sesame seeds. Add the cucumber slices, mix and set aside.
EGGPLANT
- Wash the eggplant and slice it in half lengthwise. Cut small wedges by angling your knife at 45 degrees.
- Add half the wedges to a bowl and sprinkle with flour. Add the remaining wedges and more flour, then toss until all are evenly coated.
- Heat a frying pan over medium-high heat. Fry the eggplant on all sides until golden. Add to a plate lined with kitchen paper to remove excess oil.
VEGETARIAN MINCE
- Heat a pan over medium-high heat. Add oil and vegetarian mince, frying until browned. Keep a lid nearby in case of splattering.
- Grate the garlic and add it to the pan. Stir.
- Add dark soy sauce and rice vinegar, stir again and cover to keep warm.
NOODLES
- Bring water to a boil and add salt.
- Add the noodles and cook according to the package instructions. Tip: cook 1 minute less than the recommended time.
SICHUAN PEPPER OIL
- Clean and slice the spring onions. Add them to a small heatproof bowl.
- Grate or chop the garlic and add it to the bowl. Add Sichuan pepper, dark soy sauce and light soy sauce. Stir.
HOISIN SAUCE
- Add hoisin sauce and rice vinegar to a glass or small bowl. Stir until smooth.
NOODLES (PART II)
- Reserve a cup of pasta water before draining the noodles.
- Drain the noodles and return them to the pot.
- Add a splash of the reserved pasta water and mix.
SICHUAN PEPPER OIL (PART II)
- Heat soybean oil in a small saucepan. Once hot, pour it over the spring onion–Sichuan pepper mixture. Mix with a spoon.
PLATING
- Add noodles to a bowl or plate. Add vegetarian mince, the eggplant wedges and cucumber salad. Spoon Sichuan pepper oil over the noodles. Drizzle hoisin dressing over the eggplant. Finish with fresh coriander and a few sesame seeds.