An easy and delicious stir-fry Sichuan Eggplant Noodles recipe with tofu; this one comes together in under 40 minutes.
A perfect one pot meal for busy weeknights or even for meal prep!
This post a part of the JSL Foods Noodle stir-fry blogger contest #cooklikeawokstar.
Noodles are super popular on our weekly menu. Given how much we love it, there are various ways that I make them.
Inspired by different cuisines and using different flavors I have a bunch of yummy noodle recipes on the blog. From Vegan Drunken Noodles and Vegetarian Teriyaki Noodles to Vegetable Hakka Noodles and Paneer Chili Noodles; we enjoy them all.
Here is another noodle recipes that is sure to become a family favorite. This noodle recipe is easy, quick and super flavorful.
Inspired from the popular Asian dish Sichuan Eggplant, it combines a classic with noodles to make a delicious one pot meal that comes together very quickly.
Jump to:
What is Sichuan Eggplant Noodles
A super delicious noodle recipe made with eggplants, tofu and some seasonings and sauces; this recipe works really well for weeknight meals.
The star of the recipe has to be the tongue tingling sichuan peppercorns. These tiny peppercorns have quite some heat and add so much flavor to the recipe. They elevate the entire recipe in a great way. Eggplants, tofu and noodles come together wonderfully with the peppers and sauces to make a delightful recipe.
The recipe is perfect for a meal. It does not need a curry or a side but of course it can be served with one.
Why this recipe works
- This noodle recipe is naturally Vegan. The ingredients are all Vegan and taste amazing together. If you are looking for just a Vegetarian version, substitute tofu for paneer. Not only is it yummy, it is also amazing with the eggplants.
- Sichuan Eggplant Noodles can be made using one pot enjoyed as a one recipe meal. The sauces along with eggplants and tofu make a saucy preparation that is delicious and need no side.
- This recipe can be expanded to include various vegetables and proteins for a meal. Eggplants combine wonderfully with broccoli, carrots, cabbage, peppers and green beans.
- It is best enjoyed fresh but can be stored to enjoy the next day. To enjoy it the next day or meal, heat up in the microwave till the noodles is hot.
- These noodles have been a great way to include eggplants in dinners. We enjoy eggplants in curries like Baingan Bharta and this is a great way to include it in stir-fry recipes. Moreover, it is a great way to get those who do not like eggplants to try them.
Ingredients and Substitutions
- Noodles: For this recipe I have used stir-fry noodles. Made from enriched wheat flour, these noodles come fully cooked. I stir-fry them with the rest of the ingredients for a couple of minutes.
- Tofu: For the recipe I use plain baked tofu. A great option for stir fry and noodles, this tofu does not disintegrate on cooking. It maintains it's shape and turns nice and crisp when stir fried. Regular super firm tofu will work too, just press it between kitchen towels before using. Cut them into cubes, strips or triangles.
- Eggplants: Any kind of seedless eggplant will work here. Chinese eggplants are great to use here. They cook quickly and have tender skin that does not have to be removed before cooking.
- Sichuan Peppercorns: The signature of this dish are definitely the sichuan peppercorns. Tongue tingling, spicy and garlic-y; these peppercorns add so much flavor to the recipe. Pick the whole ones and process them or get the ground peppercorn powder; both work great.
- Aromatics: Adding some garlic, green onions and Thai chili in the recipe makes it super flavorful. These can be controlled in quantity based on how spicy you like the noodles.
- Seasoning: Dark and light soy sauce, vinegar and salt are added to the noodles for seasoning. Use both, the dark and the light soy sauce for a perfect balance of sweet, salty and umami flavors.
See the recipe card for detailed ingredient information, measurements and nutrition.
How to make this recipe
1- Before starting, crush the sichuan peppers in a mortar pestle.
2- Pass them through a fine mesh to remove the husks. Set aside.
3- Heat oil in a pan or wok. Once the oil is hot, add the eggplants.
4- Sauté and let them cook for 8-10 minutes, flipping them a couple times. When they start to blister on the outside and are soft inside, remove from pan.
5- In the wok heat some oil.
6- Once the oil is hot add garlic and Thai chili.
7- Sauté for a minute and add the whites of green onions and sichuan peppers.
8- Then sauté for a minute and add the tofu.
9- Mix and let the tofu become crisp. Turn the tofu a couple of times so it cooks evenly.
10- Then add the noodles and eggplant.
11- Pour dark soy sauce, light soy sauce and vinegar. Add salt and mix.
12- Let the noodles cook for 2-3 minutes. Then add green onions and remove from heat. Serve hot with some hot sauce on the side.
Expert Tips and Notes
- The stir fry comes together quickly. So get all the ingredients ready before you start. Else the risk of burning the ingredients in the wok are high.
- Add more vegetables if you like. Bok Choy, peppers, broccoli, baby corn and snap peas are great to add in.
- To make the recipe Vegetarian friendly and not Vegan, add paneer instead of tofu. It is a great substitute for tofu.
- If using uncooked noodles, prepare them as per the package instructions before you start.
- Adjust the Thai chili and Sichuan peppers as per your spice tolerance. Together these tend to get slightly hot. However, try not to skip the Sichuan peppers completely as they give the noodles a great flavor and zing.
Recipe FAQs
Yes indeed. I often use pre-cooked noodles to shorten the cooking time but regular dry noodles work too. They have to be cooked per the packet instructions before proceeding with the recipe.
Yes, adding a lot of other vegetables work here. Snap peas, broccoli, cabbage, carrots, asparagus and zucchini are great additions.
Adding paneer will keep the noodles Vegetarian but not Vegan. Other proteins can be cooked and added as well.
The recipe is Vegan. To make it gluten-free, use tamari instead of soy sauce and gluten-free noodles.
Pairings
More Noodle Recipes
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Vegan Sichuan Eggplant Noodles
Ingredients
- 10 oz JSL Foods Stir-Fry Yakisoba Noodles
- 8 oz Baked Tofu sliced
- 2 medium Chinese Eggplant cut into slices
- 4-5 cloves Garlic minced
- 1 Thai Chili sliced
- 4-5 stalks Green Onion whites and greens
- 1 tablespoon Sichuan Peppercorns
- ¾ tablespoon Dark Soy Sauce
- ¼ tablespoon Light Soy Sauce
- ¼ tablespoon Vinegar
- ¾ teaspoon Salt
- 2 tablespoon Sesame Oil
Instructions
- Before starting, crush the sichuan peppers in a mortar pestle and pass through a fine mesh to remove the husks.
- Heat half the oil in a pan or wok. Once the oil is hot, add the eggplants.
- Sauté and let them cook for 8-10 minutes, flipping them a couple times.
- When they start to blister on the outside and are soft inside, remove from pan.
- In the wok heat remaining oil.
- Once the oil is hot add garlic and Thai chili.
- Sauté for a minute and add the whites of green onions and sichuan peppers.
- Sauté for a minute and add the tofu. Mix and let the tofu become crisp.
- Turn the tofu a couple of times so it cooks evenly.
- Add the noodles and eggplant.
- Pour dark soy sauce, light soy sauce and vinegar.
- Add salt and mix.
- Let the noodles cook for 2-3 minutes. Then add green onions and remove from heat.
- Serve hot.
Video
Notes
- The stir fry comes together quickly. So get all the ingredients ready before you start. Else the risk of burning the ingredients in the wok are high.
- Add more vegetables if you like. Bok Choy, peppers, broccoli, baby corn and snap peas are great to add in.
- To make the recipe Vegetarian friendly and not Vegan, add paneer instead of tofu. It is a great substitute for tofu.
- If using uncooked noodles, prepare them as per the package instructions before you start.
- Adjust the Thai chili and Sichuan peppers as per your spice tolerance. Together these tend to get slightly hot. However, try not to skip the Sichuan peppers completely as they give the noodles a great flavor and zing.
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