Hoisin Eggplant Noodles

• 2 eggplants
• 1 onion sliced
• 1 red bell pepper cored and sliced
• 300 grams tofu
• 280 grams chinese wheat noodles
• 1 oil table spoon of
• 1 tea spoon of sesame oil
• 4 cloves garlic minced
• 1 tea spoon of grated ginger
• 1/4 cup rice wine
• 1/4 cup water
• 1/4 cup hoisin sauce
• 1 soy sauce table spoon of
• sesame black, for garnish
• spring onion sliced

1. 1. Cook noodles as suggested on package, drain, keep warm.
2. 2. Slice eggplants, each slice about 1 cm thick, slice in stripes.
3. 3. Heat oil, add onion, garlic and ginger, fry 2 min.
4. 4. Add bell pepper, fry 3 min.
5. 5. Add eggplant stripes, mix, add wine and water, cover the wok and simmer 5 min.
6. 6. Drain tofu and cut in cubes, add to vegetables.
7. 7. Add hoisin and soy sauce, continue simmering on medium heat for 7 min.
8. 8. Serve on noodles, sprinkle with spring onion and black sesame. Season with sesame oil.

eggplants, onion, red bell pepper, tofu, chinese wheat noodles, oil, sesame oil, garlic, ginger, rice wine, water, hoisin sauce, soy sauce, sesame black, spring onion

Taken from www.yummly.com/recipe/Hoisin-Eggplant-Noodles-1692333 (may not work)