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Sichuan Eggplant Noodles
Sichuan cuisine is known for its bold, unique flavours, and these noodles are no exception. A rich soy sauce base and black rice vinegar provide depth, while dried chilies and Sichuan peppercorns create the signature tingling, numbing sensation that sets this cuisine apart. This dish blends spice, tang, and umami, paired with tender eggplant and chewy noodles. If you’re new to Sichuan peppercorns, consider starting with a smaller amount to adjust to their distinctive flavour and sensation.Servings
Total
40 minPrep
20 minCook
20 minContains
soy
gluten
Free from
peanut
tree nut
sesame
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Really delicious. I added some carrot and capsicum strips to up the veg. Also used gochujung paste instead of doubanjiang as it’s all I had. Still worked very well 👏 yum!
So tasty! Will be adding this to my regular rotation of meals 😊 I reduced the bean paste from 3 tbsp to 1.5 tbsp so it was not as spicy, and it was still great!
A fun recipe, I agree that it would be good to make it a bit more saucy, but be aware that the sauce is quite salty.
Also, I increased the recipe to 6 portions and the eggplants took almost 30 minutes to get brownish. Would probably cook it in 2 pans next time.
Replaced ground beef with seitan and it worked well.
This is one of my favorite recipes! I would make extra sauce in case anyone wants a bit saucier
Maybe it’s obvious but the recipe seems to be missing the step where you mix it all together?
New favourite! Love the sichuan flavour with silky aubergine. I used soba noodles instead of flat wheat ones and it worked very well, though it makes the dish a bit brown (nothing you can't fix by adding some bok choi or broccoli on the side). Will be making this regularly from now on <3