Sichuan-style aubergine biang biang noodles

Name: Sichuan-style aubergine biang biang noodles
Total time: 45 min
Ingredients: 3 tbsp neutral oil; 1 tbsp fermented chilli paste; Â½ tbsp black bean sauce; 2 tsp cumin; 3 cloves garlic, grated; 5cm ginger, peeled and grated; 3 aubergine, cubed; 1 tsp chilli flakes; 1 tbsp soft brown sugar; 2 tbsp rice wine; 1 lime, juiced 200ml vegetable or chicken stock; Biang biang noodles, 4 nests (I buy mine from large Sainsburyâs or Asian supermarkets. If you canât find them, substitute for udon or knife-cut noodles); 2 spring onions, finely sliced; Sichuan chilli oil (optional)

foodism.co.uk

Christmas cooking need not be confined to stuffing and sausages. Inject some fragrance, flavour and fibre into your festive foodstuffs with this recipe for Sichuan-style aubergine biang biang noodles

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Ingredients

3 tbsp neutral oil
1 tbsp fermented chilli paste
Â½ tbsp black bean sauce
2 tsp cumin
3 cloves garlic, grated
5cm ginger, peeled and grated
3 aubergine, cubed
1 tsp chilli flakes
1 tbsp soft brown sugar
2 tbsp rice wine
1 lime, juiced 200ml vegetable or chicken stock
Biang biang noodles, 4 nests (I buy mine from large Sainsburyâs or Asian supermarkets. If you canât find them, substitute for udon or knife-cut noodles)
2 spring onions, finely sliced
Sichuan chilli oil (optional)