Sichuan Eggplant Noodles
Premium
Main
5.0 · 9 ratings
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.
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
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Soooo tasty!! I love it!! I didn’t have doubjiang chili paste so used garlic black bean paste and chili oil. I also added kale and broccoli for some greens. Will make again!!!
Made this recipe twice and it turned out amazing each time. Definitely one I’ll remember.
Fantastic recipe. I substitute some of the chili / pepper ingredients for my own homemade Sambal Oeleck (made with Carolina Reaper & Green jalapenos chillis)
I did use my own home-grown Hungarian Hot Wax whole chillis as well. My partner doesn't like eggplants or chilli but also gave it a big 👍
We have this recipe in our rotation and love it! I changed the recipe a bit to speed it up and that will probably make it less sophisticated taste wise but it works for us. I steam the aubergine in the sauce and doban jiang without the cornstarch which I add later. I definitely recommend trying this recipe because it is such a unique and flavorful dish!
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