Thai
Thai - Noodles
Aubergine Noodles
Chef's Menu Description
Wok-tossed noodles seared over ferocious heat with spring onions, beansprouts, aromatic garlic, and savoury seasoned sauce.
Ingredients
- • 250g wide dried rice noodles
- • 200g minced pork
- • 250g Thai aubergine, quartered
- • 3 cloves garlic, minced
- • 3 birdseye chilies, crushed
- • 2 tbsp oyster sauce
- • 1 tbsp fish sauce
- • 1 tsp sugar
- • 1 cup Thai basil leaves
Preparation Steps
1
Phase 1
Soak the rice noodles in warm water for 20 minutes and drain.
2
Phase 2
Stir-fry the garlic and chilies in oil until fragrant, then add the minced pork and brown.
3
Phase 3
Add the aubergine with a splash of water, cover, and cook for 3 minutes until tender.
4
Phase 4
Add the drained noodles, oyster sauce, fish sauce, and sugar; toss over high heat.
5
Phase 5
Fold in the Thai basil leaves off the heat and serve hot.