If the start of spring means a ‘new you’ and you are trying to eat a little healthier, then more fruits and veggies are a good place to start. Eating more veggies doesn’t have to be boring and lacklustre. In fact, many Asians are vegetarians, and they surely do not compromise on flavour when it comes to cooking with their greens.
I have this favourite recipe for aubergine and rice noodles that I go to when I am craving a bowl of healthy, nourishing noodles. It is so easy and very yummy!
Ingredients:
- 100 grams dried rice noodles
- 1 medium-sized aubergine, diced
- 5 cloves of garlic, chopped
- 3 shallots, chopped
- 1 tbsp vegetable oil
- 1 tbsp fish sauce
- 1 tbsp oyster sauce
- ½ tsp light soy sauce
- 1 pinch of white pepper
- ¼ cup water
Instructions:
While you prepare your ingredients, place your rice noodles in a cold water bath for 30 minutes to soften. Heat your wok with vegetable oil (or any other neutral oil) and, when it is hot, throw your shallots and garlic in. Sweat them until their aromas waft, and then your eggplants can go in.
Stir for the next few minutes until your aubergine begins to soften. You will notice that the aubergine has begun to absorb all the oil in the wok. When your aubergine starts to brown, all the oils it has absorbed will be released back into the pan again. This is your cue to add your rice noodles in along with the oyster sauce, light soy, fish sauce and water.
Continue stirring to evenly coat your noodles with aubergine and sauce for the next five minutes or so. Serve hot with a garnish of spring onion, coriander and fried shallots for texture. A fried egg or omelette for an addition of protein works here, too. If you like a bit of spice, then the addition of some sambal on the side will suit you nicely.
Quick Sambal Recipe
- 1 large fresh red chilli
- 1 clove garlic
- 1 tsp lime juice
- 1 pinch of salt
- 1 pinch of sugar
Simply bring all the above ingredients together in a pestle and mortar, food processor or blender and blitz away. It’s as easy as that!
Eggplant Trivia
- Aubergines are also known as brinjals or eggplants in other parts of the world
- The bright purple hue of an eggplant is not just intriguing to the eye. The natural plant compound that creates this colouration is linked to an increase in bone density and reduced osteoporosis! Aubergines are also rich in iron and calcium, which are known to promote bone health
- It is low in calories, so it is great for weight loss. One cup of aubergine contains just 25 calories!
- Packed with nutrients, vitamins and fibre, it is often overlooked as a superfood
- Because it is rich in fibre, it promotes blood sugar control and helps with digestion
Joy Entry is a Malaysian home cook based in Lagos who is obsessed with the provocative, unapologetic flavours of South-East Asian cuisine
Instagram: @thatasianhomecook
