Vegan Dan Dan Noodles With Eggplant

Soy sauce, rice vinegar and tahini, stir-fried. 30 min, serves 4.

⏱ 30 min · medium · 🍽 serves 4

Ingredients

• 3 tablespoons soy sauce
• 3 tablespoons black or rice vinegar
• ¼ cup tahini (or Chinese/Japanese sesame paste)
• 2 garlic cloves, peeled and finely grated or chopped
• 1 (1-inch) piece of ginger, peeled and finely grated or chopped (about 1 tablespoon)
• 2 to 3 tablespoons chile oil, chile crisp or doubanjiang
• 2 teaspoons granulated sugar
• 1 large eggplant (about 1¼ pounds), trimmed
• Kosher salt (such as Diamond Crystal)
• 12 ounces dried thin wheat noodles (see Tip)
• Neutral oil, such as canola or vegetable
• 1 tablespoon soy sauce
• Black pepper
• ½ teaspoon ground Sichuan peppercorns (optional)
• 2 scallions, white and green parts separated and finely sliced
• A generous pinch of granulated sugar
• Handful of cilantro leaves
• 1 cup dry, unsalted roasted peanuts, roughly chopped
• Chile oil or chile crisp, for serving

Steps

1. Make the sauce: Combine the soy sauce, black or rice vinegar, tahini, garlic, ginger, chile oil and granulated sugar in a bowl, and whisk to combine. Set aside.
2. Slice the eggplant crosswise into ¾-inch-thick circles, then cut each circle into 1½- to 2-inch pieces. (They should be quite chunky.)
3. Bring a large pot of salted water to boil. Add the noodles and cook according to package instructions until al dente. Reserve ½ cup of the cooking water, then drain the noodles, rinse just for a few seconds to remove some of the starchy water (they should still be hot), and allow them to drain.
4. Meanwhile, cook the eggplant: Heat a wok or large, deep-sided skillet over medium-high. When hot, add 2 tablespoons of neutral oil along with the eggplant, soy sauce, 1 teaspoon of salt and a pinch of black pepper, and toss well to combine. Cover with a lid and cook for 6 to 7 minutes, tossing every 60 seconds. If it starts to burn, reduce the heat to medium. The eggplant is ready when it is caramelized and cooked all the way through but still intact. (Don’t let it get mushy.) Remove the lid, sprinkle with the ground Sichuan peppercorns (if using), the white parts of the scallions and the sugar, and season with ½ teaspoon of salt and a pinch of black pepper. Toss for 30 seconds and then turn off the heat.
5. Add the reserved noodle cooking water to the bowl of sauce and whisk to combine. Divide the sauce among four serving bowls.
6. Divide the noodles among the four bowls, on top of the sauce. Finish each bowl with eggplant, scallion greens, a few cilantro leaves and some peanuts.
7. To eat, toss everything together so that the noodles and eggplant are well coated in the sauce. Serve topped with chile oil or crisp.