Spicy Eggplant Noodle

Spicy Eggplant Noodle

This is a flavorful dish that will wow your tastebuds and can be ready in under 30 minutes, which makes it a perfect weeknight meal. Eggplant is a vegetable with a meaty texture which makes a great texture in this stir fry, but the real show is the sauce.

A combination of peanut butter and Thai chili peppers, brings in the creaminess and the heat to this Thai-inspired dish.

Spicy Eggplant Peanut Noodle

This hearty and flavourful dish can be made in less than 30 minutes and won't disappoint!


  • 1 eggplant
  • 1 chili pepper
  • 2 tbsp sesame oil
  • 2-3 green onions
  • 1 clove garlic
  • 1 small piece of fresh ginger
  • 2 tbsp tomato paste
  • 1/4 cup soy sauce
  • 1/4 cup peanut butter
  • 1 pkg egg noodles (or whatever noodle you prefer)
  • 2 tbsp rice vinegar
  • 1/4 cup roughly chopped peanuts.


  • Preheat oven to 400 degrees
  • Wash and cube eggplant and place them on a baking sheet and bake for about 15-20 minutes.
  • Meanwhile, heat a medium sized sautee pan and add the sesame oil.
  • Add minced garlic, sliced chili peppers and let it sautee for a 2-3 minutes on medium heat.
  • Grate fresh ginger into the pan
  • Stir in the tomato paste.
  • Add the soy sauce, peanut butter and rice vinegar and combine well.
  • Bring a pot of water to boil, add the noodles and cook based on package instructions.
  • Add the eggplant to the sauce and coat them well. You may add some of the noodle water to the sauce to loosen it.
  • Add the noodles into the pan once cooked.
  • Top the dish with fresh green onion and crushed peanuts.
Antonietta Ferretti
Antonietta Ferretti

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