Eggplant and Chili Cold Noodles Exclusive

Name: Eggplant and Chili Cold Noodles Exclusive
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Staple Food
Ingredients: to taste knife-cut noodles; 1 stick Eggplant; 1 stick chili pepper; 1 stick Cucumber; to taste Corn oil; to taste Thirteen Spices; to taste chicken powder; to taste Refined salt; to taste Soy sauce; to taste Starch

Cold noodles crowned with a braised mixture of soft eggplant and green chilies, savory and gently spicy, perfect for cooling summer meals.

45 minNewEasy Staple Food Boil Other

Instructions

1
Wash the eggplant and the chili peppers.
2
Cut the eggplant into small cubes.
3
Cut most of the chili pepper into small dice, and cut the remaining half into slightly larger pieces.
4
Heat the oil, stir-fry the diced eggplant, keep stirring for a while until the eggplant becomes soft and oily.
5
Add the diced chili peppers and stir-fry.
6
Add soy sauce and stir-fry quickly.
7
Enlarge the chili pieces and stir-fry them a couple of times.
8
Add water, salt, MSG, and Chinese five-spice powder, simmer for a while, add starch, stir evenly, and serve.
9
Eggplant and chili pepper stew.
10
Fresh noodles.
11
Boil when the water is boiling.
12
Rinse with cold water.
13
Insert cucumber strips.
14
If you like spicy, you can add chili oil.
15
Finished product image.