Vegan Sichuan Eggplant Noodles

5 from 1 vote

An easy and delicious stir-fry Sichuan Eggplant Noodles recipe with tofu; this one comes together quickly.

A perfect one pot meal for busy weeknights!

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: Asian

Diet: Vegan, Vegetarian

Servings: servings

Calories: 573kcal

Author: Smruti

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.

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.