Stir-Fried Eggplant and Noodles

For those of you who may have been wondering how I've been doing on my quest to actually eat supper while Zach is out of town for clinicals, I'm delightedly proud of myself this week! I went out for sushi with my friend Jessica for one night, brought back an abundance of gorgeous leftover steamed edamame pods which turned into dinner the following night, along with some brown rice and a Morningstar Farms veggie breakfast patty (the maple ones are brilliant!), and last night I had another lunch bowl similar to my late night emergency rice bowl, with tofu and lots of simple vegetable heaven - steamed broccoli with fresh cracked black pepper! As far as the actual shuffling of pots and pans and lighting of the stove, I seem to have been in primarily a baking mood this week, perhaps because it's a bit cooler than it was the previous week, when summer seemed to have eclipsed spring altogether. While my meals have been basic, fundamental, uncomplicated, I've successfully resisted the urge to dine on bran flakes or skip supper altogether (Not at all healthy! Especially after working-out!), and I'm feeling thoroughly energized and content as a result.

So much so, in fact, that I decided to fix some zesty, energized eggplant last night... As one who's mentioned on more than one occasion my fascination with the idea of a recipe as a narrative, a story of experience, I am always particularly interested when I'm able to accompany a recipe on a journey across multiple food blogs, watching eagerly as the recipe evolves, gains new flavors, novel spices, and more chapters, more tales of the eyes that selected it, the hands that sought the ingredients.

When I discovered that two of the blogs I admire, and read with delight, had sung the praises of the same recipe, I knew this was not a time for trifling - I needed to fix this dish immediately! First Joanne of Eats Well With Others, known for her flawless wit and incredible ability to create stunningly gourmet dishes while studying anatomy for her MD-PhD program, and also the originator of this recipe, followed by Nicole of Prevention RD, an ever-inspiring source of insightful nutrition advice, high-energy stories of gardening and hockey-playing alike, and

gorgeously creative meals, both made this recipe sing. I owe both Joanne and Nicole gratitude for the joy they share through their blogs - and for this recipe, with which I'm now completely enamored! Eggplants hold a fond place in my heart and fridge, and this recipe takes the simple, creamy qualities of eggplant and lets them dance with spice and tang, and comforting whole wheat noodles. As always, the evolution process continued due to my pantry and fridge, which took me on a journey and yielded my version here... Who knew an entire journey could begin with the simple, purple globe of an eggplant?

Stir-Fried Eggplant and Noodles

(Inspired by Nicole's Recipe and Joanne's Recipe)



1 1/2 lb eggplant, sliced into matchsticks
1 lb pork tenderloin, cut into 1" cubes OR 1 lb firm tofu, pressed dry and cut into 1" cubes
1 Tbsp soy sauce
1/2 tsp toasted sesame oil
1 1/2 Tbsp canola oil
1/3 cup vegetable broth
8 cloves garlic, minced
1/4 tsp ground ginger
3/4 cup vegetable broth
1 Tbsp hoisin sauce
3 Tbsp soy sauce
2 Tbsp rice vinegar
1/2 Tbsp toasted sesame oil
1 Tbsp honey
1/2 tsp Sriracha hot chili sauce, plus more to taste, if you like
1 (14 oz) can fire-roasted diced tomatoes
1 lb whole wheat pasta noodles, cooked according to package directions
2 T sesame seeds, for garnish


~ Soak the eggplant slices in a big bowl of salt water for 15 - 20 minutes, then drain well, rinse, and pat the eggplant dry.

~ Stir together the 3 T soy sauce and 1/2 tsp sesame oil, and use the mixture to coat the pork tenderloin cubes or tofu cubes.
~ Heat the canola oil in a large wok or frying pan over high heat, and saute the pork tenderloin cubes or tofu cubes until they are just browned on the outside (if using the pork, make sure the pork cubes are cooked through). Remove the cubes from the frying pan.
~ Adding a bit more canola oil or cooking spray if needed, and add the eggplant and garlic, stirring constantly until the eggplant just begins to brown.
~ Reduce the heat to medium, stir in the 1/3 cup of broth, cover the pan, and simmer until the eggplant is very tender.
~ Stir in the ginger, remaining 3/4 cup broth, hoisin sauce, soy sauce, rice vinegar, toasted sesame oil, honey, and Sriracha. Continue to simmer, stirring frequently, until the eggplant starts to fall apart - just a few more minutes.
~ Stir in the tomatoes and the pork tenderloin cubes or tofu cubes, and simmer until heated through. Season to taste with salt and pepper.
~ Serve warm, on top of the whole wheat noodles and garnished with sesame seeds!

Soundtrack for the day's commute: Old 97's, Alive and Wired

On the blog this time last year... Caramelized Onion Soup with Carrots and Tofu!