Diced Eggplant Noodles

Name: Diced Eggplant Noodles
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Noodles (raw); 1 piece eggplant; 100g Pork belly; 1 bag Yellow sauce

by Tears of enthusiasm and happiness

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

As a foodie, I can learn one or two dishes wherever I go. Today’s diced eggplant sauce was learned when I was chatting with a patient’s family member. I made it right away on the weekend. Not to mention the taste is really good. The combination of the three of the yellow sauce is unique!

Ingredients

1 piece Noodles (raw)
1 piece Eggplant
100g Pork Belly
1 bag Yellow Sauce

Diced Eggplant Noodles

1. Wash the eggplant and cut into small cubes; wash the pork belly and cut into small cubes; pour the dried yellow sauce into proper amount of water to dilute

2. Put an appropriate amount of salad oil in the pot, add the diced eggplants and fry the eggplants softly and remove them for later use; after removing the eggplants, add pork belly and stir-fry until the meat changes color; add chopped green onions and stir-fry for a while

3. Add the diluted yellow sauce; stir-fry for a while, add an appropriate amount of sugar, turn to low heat, and stir-fry with a spatula.

4. When the pan is boiling, add the diced eggplants and continue to stir-fry evenly with a spatula on low heat until the yellow sauce is fully integrated with the meat and diced eggplants, and the heat can be turned off when the water has evaporated; cook the noodles and place some noodles on the noodles. Just put the fried sauce on it