Eggplant and Halloumi Stir-Fry
Chewy halloumi and creamy eggplant stir-fried in a hearty umami soy-ginger sauce. Delicious, super easy to make and ready in 25 minutes!
Ingredients
- 400 g/14 oz udon noodles
- 225 g/8 oz halloumi cut into cubes
- 2 eggplants cut into pieces
- 6 tbsp vegetable oil
- 1 small onion thinly sliced
- 4 garlic cloves finely chopped
- 1 tbsp grated ginger
- 1 tsp sesame seeds
- basil leaves from 6 sprigs
Sauce
- 2 tbsp cornstarch
- 6 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 tbsp lemon juice
- 3 tbsp water
- 1 tsp brown sugar
- 2 tbsp sesame oil
- 1 tsp cayenne pepper
- 1 tsp red pepper flakes
Instructions
- Cook the noodles according to package directions.
- Make sure you have all your ingredients prepared, sliced and chopped. Combine the ingredients for the sauce in a small bowl.
- Heat 3 tbsp oil in a wok or skillet over high heat until smoking-hot. Stir fry the eggplant, until browned and crisp-tender, about 6 minutes. Transfer to a plate.
- Heat the remaining oil in the same wok. Stir fry halloumi, until browned, about 2 minutes. Add garlic, onion, ginger and sesame seeds and fry, until very fragrant, about 1 minute. Return the eggplant to the wok and add the sauce. Cook, tossing often, for 1–2 minutes more. Season with salt if needed. Add the basil leaves and toss until wilted, for 30 seconds.
- Stir in noodles, serve immediately. Eat!
Nutrition
Serving: 1gCalories: 552kcalCarbohydrates: 29gProtein: 18gFat: 41gSaturated Fat: 10gPolyunsaturated Fat: 28gTrans Fat: 1gCholesterol: 45mgSodium: 1928mgFiber: 2gSugar: 4g
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