Chop, slice and prepare vegetables. Soak the roughly chopped eggplant for 20 minutes. Makes 4 servings.
Boil the rice noodles for 10 minutes or until fully cooked. Drain and set aside.
Heat the oil in a wok or frying pan. Sauté eggplant for 15 minutes.
While the eggplant is cooking there is time to make the sauce. Combine the sesame paste, chili paste and soy sauce in a bowl.
Add the juice of 1.5 limes to the sauce.
Grind the Sichuan peppercorns and add them to the sauce.
Blend sauce ingredients together.
After the eggplant is cooked, add the tomatoes and chili peppers. Cook until the tomatoes break down and begin to form a sauce, about 8 minutes.
Add the ginger and garlic.
Add the chili sesame sauce to the wok/pan.
Mix the noodles and kale with the sauce.
Place the noodles into 4 bowls and garnish with cilantro, scallion and lime wedges.
Don't forget the beer.
- 1 package rice noodles
- 1.0 Japanese eggplant
- 1.0 Package cherry tomatoes, roughly chopped
- 3.0c Chopped kale
- 2.0 Cloves garlic, minced
- 4.0oz Ginger, julienne cut
- 2.0 Chili peppers
- 2.0 Limes
- 2.0Tbsp Sesame paste/ tahini
- 2.0Tbsp Chili paste
- 2.0Tbsp Soy sauce
- 1.0tsp Sichuan peppercorn
- 4.0pch Cilantro, chopped
- 4.0pch Scallion
- 2.0Tbsp Peanut or vegetable oil
- Salt to taste