Sichuan Eggplant Wheat Noodles

• 500 grams eggplant cut in slices and each slice in thin stripes
• 1/2 yellow bell pepper cubed
• 2 leaves napa cabbage sliced
• 1 onion small, minced
• 3 cloves garlic minced
• 1 tea spoon of grated ginger
• 1/4 cup rice wine
• 1/2 cup water
• 1/4 cup hoisin sauce
• 1 soy sauce table spoon of
• 1 oil table spoon of
• 1 tea spoon of sesame oil
• 200 grams chinese wheat noodles
• 2 stalks spring onion sliced
• 1 tea spoon of white sesame seeds

1. 1. Cook noodles according to instruction on the package.
2. 2. Heat oil, add garlic, onion and ginger, fry till fragrant, add eggplant, pour in wine and water.
3. 3. Cover wok with a lid, cook about 5 min on medium heat.
4. 4. Add napa cabbage, fry 5 min without cover.
5. 5. Serve over noodles, spinkle with spring onion and sesame seeds.

yellow bell pepper, cabbage, onion, garlic, ginger, rice wine, water, hoisin sauce, soy sauce, oil, sesame oil, chinese wheat noodles, stalks spring onion, sesame seeds

Taken from www.yummly.com/recipe/Sichuan-Eggplant-Wheat-Noodles-1692565 (may not work)