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Gallery Stir-Fried Noodles with Eggplant and Basil Recipe Summary prep: 20 mins total: 20 mins Servings: 4

Ingredients Ingredient Checklist 8 ounces lo mein noodles 2 tablespoons soy sauce 1 tablespoon toasted sesame oil 1 teaspoon light-brown sugar 4 teaspoons vegetable oil 1/2 pound Japanese or other small eggplant, halved lengthwise and sliced 1/4 inch thick 5 scallions, white and green parts separated and thinly sliced 3 garlic cloves, minced 1/3 cup fresh basil leaves, torn, for serving

Gallery Stir-Fried Noodles with Eggplant and Basil

Recipe Summary prep: 20 mins total: 20 mins Servings: 4

Stir-Fried Noodles with Eggplant and Basil

Stir-Fried Noodles with Eggplant and Basil

Stir-Fried Noodles with Eggplant and Basil

Recipe Summary prep: 20 mins total: 20 mins Servings: 4

Recipe Summary

prep: 20 mins total: 20 mins

Servings: 4

prep: 20 mins

total: 20 mins

prep:

20 mins

total:

Servings: 4

4

Ingredients

Ingredients

  • 8 ounces lo mein noodles 2 tablespoons soy sauce 1 tablespoon toasted sesame oil 1 teaspoon light-brown sugar 4 teaspoons vegetable oil 1/2 pound Japanese or other small eggplant, halved lengthwise and sliced 1/4 inch thick 5 scallions, white and green parts separated and thinly sliced 3 garlic cloves, minced 1/3 cup fresh basil leaves, torn, for serving

Directions

Cook noodles according to package instructions; drain noodles and rinse with cold water. In a small bowl, combine soy sauce, sesame oil, and sugar and stir until sugar dissolves.

Heat a large skillet or wok over high until hot. Add 3 teaspoons vegetable oil and swirl to coat skillet. Add eggplant and stir until golden on both sides, 4 minutes total. Push eggplant to side of skillet and add 1 teaspoon oil. Add scallion whites and garlic and stir until fragrant, 30 seconds. Add noodles and soy mixture and toss to combine all the ingredients. Serve topped with scallion greens and basil.

Reviews (4)

 Add Rating & Review     22 Ratings   5 star values:        5    4 star values:        8    3 star values:        8    2 star values:        1    1 star values:        0

Reviews (4)

Add Rating & Review     22 Ratings   5 star values:        5    4 star values:        8    3 star values:        8    2 star values:        1    1 star values:        0

Add Rating & Review

22 Ratings 5 star values: 5 4 star values: 8 3 star values: 8 2 star values: 1 1 star values: 0

22 Ratings 5 star values: 5 4 star values: 8 3 star values: 8 2 star values: 1 1 star values: 0

22 Ratings 5 star values: 5 4 star values: 8 3 star values: 8 2 star values: 1 1 star values: 0

  • 5 star values: 5 4 star values: 8 3 star values: 8 2 star values: 1 1 star values: 0

    Martha Stewart Member     Rating: 5 stars       05/07/2018   So simple and tasty. I made it after I noticed Japanese eggplant in the store this week. I think it did have a different character than regular eggplant. Less mushy. They looked to have been picked awhile ago but tasted great and required no salting. I saw no reason to buy lo mein noodles when they are made of wheat just like spaghetti. Fresh basil is a must.  

Martha Stewart Member     Rating: Unrated       08/02/2010   Fabulous recipe! I couldn't find Lo Mein noodles, so I used Ramen instead, and it turned out great. Easy, fast, and delicious. My husband also loved it. This is going to become a staple.  

Martha Stewart Member     Rating: Unrated       07/06/2010   My son doesn't like eggplant at all, so I substituted zucchini squash instead. This recipe was a hit! I also substituted japanese soba noodles as I didn't find lo mein noodles the first time I tried the recipe. We also added goat cheese as a topping to the noodles and they were quite tasty.  

Martha Stewart Member     Rating: Unrated       06/06/2010   Don't order out for Lo Mein make this recipe! I substituted eggplant (kids not fond of it) for a combo of chicken, zuchini and shitake mushrooms. I am thinking of sneaking in eggplant next time. This was an absolute hit. And it has changed my standards for Lo Mein!!! The flavors are all there but are so clean, fresh, and... you'll want to eat it all!

    Martha Stewart Member

    Rating: 5 stars 05/07/2018

So simple and tasty. I made it after I noticed Japanese eggplant in the store this week. I think it did have a different character than regular eggplant. Less mushy. They looked to have been picked awhile ago but tasted great and required no salting. I saw no reason to buy lo mein noodles when they are made of wheat just like spaghetti. Fresh basil is a must.

Rating: 5 stars

Rating: Unrated 08/02/2010

Fabulous recipe! I couldn’t find Lo Mein noodles, so I used Ramen instead, and it turned out great. Easy, fast, and delicious. My husband also loved it. This is going to become a staple.

Rating: Unrated

Rating: Unrated 07/06/2010

My son doesn’t like eggplant at all, so I substituted zucchini squash instead. This recipe was a hit! I also substituted japanese soba noodles as I didn’t find lo mein noodles the first time I tried the recipe. We also added goat cheese as a topping to the noodles and they were quite tasty.

Rating: Unrated 06/06/2010

Don’t order out for Lo Mein make this recipe! I substituted eggplant (kids not fond of it) for a combo of chicken, zuchini and shitake mushrooms. I am thinking of sneaking in eggplant next time. This was an absolute hit. And it has changed my standards for Lo Mein!!! The flavors are all there but are so clean, fresh, and… you’ll want to eat it all!

All Reviews for Stir-Fried Noodles with Eggplant and Basil

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Stir-Fried Noodles with Eggplant and Basil

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest