Aubergine and Tomato Vegan Noodle Stir-Fry

I have been absolutely loving this recipe for several years now, and without a doubt, it has become my go-to dish whenever I need a quick stir-fry fix. In fact, I've made it so often that it has become an all-time favourite dish of mine - I make sure to prepare it at least once every two weeks! My dedication to perfecting this dish over time is a testament to its incredible flavour and the satisfaction it brings me with each bite.

It's incredibly simple to make and the depth of flavours are just out of this world!

This dish brings together traditional Chinese flavours with my own little twist by pairing aubergine with tomatoes, creating a combination that is guaranteed to please any Unami loving palate.

Keep reading to find out how you can whip up this amazing dish in just 15 minutes!

Health Benefits of this Aubergine and Tomato Vegan Noodle Stir-Fry

This dish is perfect for a quick and healthy midweek dinner, and can be adapted to suit any dietary requirements.

One of the key ingredients in this vegan noodle stir fry recipe is aubergine, also known as eggplant. It adds a wonderful depth of flavour to the dish and is an excellent source of dietary fiber and antioxidants.

Aubergine contains numerous health benefits and is known for its ability to improve heart health, aid in digestion, and promote weight loss. It also contains anthocyanins, which are powerful antioxidants responsible for the dark purple colour of plant foods and they have been shown to provide anti-inflammatory and anti-cancer properties.

To make the dish even more nutritious, we've added fresh tomatoes and a selection of flavour combinations including unami soy sauce and black vinegar that not only enhance the flavour but also pack a powerful health punch.

The benefits of adding tomatoes to this vegan noodle stir-fry recipe extend beyond just improving taste. Studies have shown that tomatoes can help lower blood glucose and lipid levels, making this dish not only delicious but also beneficial for your health. 

Black vinegar, one of the key ingredients in this recipe, is a fermented ingredient that has been used for centuries in traditional Chinese medicine.

It is believed to have many health benefits, including aiding digestion, reducing inflammation and promoting weight loss.

There's been evidence to suggest that the amino acids and antioxidants in black vinegar can help to lower cholesterol and blood pressure and vinegars have also been shown to be antioxidant, antidiabetic, antimicrobial, antitumor, antiobesity, antihypertensive, and have anti-inflammatory effects, making it a great addition to any healthy diet.

Soy sauce, another ingredient in this recipe, is also a great source of antioxidants and fermented soy products have been shown to help to reduce gut inflammation, which is particularly important for those who suffer with irritable bowel disorders.

I recommend whole food soy as numerous research studies have shown that soy products offer a range of health advantages, including the prevention of heart disease, obesity, cancer, diabetes, osteoporosis. Moreover, they also help regulate blood pressure and alleviate menopause symptoms.

Soy sauce is used to add a delicious umami flavour to the dish, while also providing nutritional value.

Soy sauce is salty, so be mindful of the amount you use when cooking and consider opting for a reduced-sodium version if you're watching your sodium intake.

Tips and Tricks for Perfect Aubergine and Tomato Vegan Noodle Stir-Fry

To enhance the flavours of this dish, consider adding some freshly minced garlic or ginger during the cooking process, I added powdered ginger and garlic in this case for a smooth sauce and it worked really well. Additionally, feel free to incorporate other vegetables such as spinach or chard and protein sources such as tempeh or smoked tofu to make it a more substantial meal.

When pan-frying the aubergine, make sure it is almost cooked and browned before adding the tomatoes and sauce, otherwise, the texture of the dish may be compromised.

A tip for making noodles for this stir-fry recipe is to slightly undercook them, as they will continue to cook when added to the pan. Also, save some of the cooking water and rinse the noodles before adding them to the pan to prevent them from sticking together.

To add a burst of freshness and a pop of colour, garnish the dish with some fresh herbs like coriander or basil, I opted for chopped green chili as I like it spicy.

Aubergine and Tomato Vegan Noodle Stir-Fry Recipe

This recipe for Aubergine and Tomato Noodle Stir-Fry is a fantastic choice for a quick and healthy midweek dinner. It brings together traditional Chinese flavours with a unique twist by combining aubergine and tomatoes. The ingredients used in this dish have numerous health benefits, making it not only delicious but also beneficial for your well-being.

Serves 2

Cooking Time:  15 Minutes

INGREDIENTS

• 1/2 an aubergine, diced into 1 cm cubes
• 2 tbsp olive oil
• 1 large tomato or 3 medium tomatoes, cut into chunks
• 2 nests of noodles of choice (60-75g dry noodles per serving), I used vegan eggless noodles, you can also use black bean noodles for more protein.
• Fresh chili or sriracha sauce

STIR-FRY SAUCE

• 1 tbsp dark soy sauce
• 1 tsp mushroom stock powder or vegetable stock
• 2 tbsp shaoxing wine/chinese cooking wine
• 1 tbsp black rice vinegar, or white rice vinegar
• 1/2 tsp ginger powder, or 1 tsp fresh minced ginger
• 1 tsp garlic powder, or 2 cloves fresh minced garlic
• 1/4 cup noodle cooking water
• 1 tbsp corn starch

1. Heat oil in a wok, toss aubergine cubes and fry on medium heat stirring occasionally until starting to brown and soften, 5-6 minutes.
2. Whilst this is cooking boil the noodles, and whisk the stir-fry sauce ingredients together in a dish, keep to the side.
3. Add the diced tomato and stir-fry sauce to the aubergine, cooking for a couple more minutes, until the tomatoes are softened and the aubergine is fully cooked.
4. When the noodles are el dente, turn them off the heat, and give them a quick rinse.
5. Toss in the noodles and 1/2 cup noodle cooking water and cook for a further few minutes until the sauce is thickened and glossy.

Serve with fresh sliced chili and/or chopped coriander.

Enjoy!

Recipe by Rose Wyles - The Vegan Nutritionist

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