Recipe notes:
– If you don’t like eggplant, you can use mushrooms or tofu instead.
– Buckwheat noodles are made from buckwheat, which is naturally gluten-free. However, many brands mix wheat and buckwheat, so always check the package if you are offended.
– The marinade is acid-free, which I actually prefer in recipes, but you can add a little rice vinegar or lemon juice if you like.
1. Dice the eggplant, put it in an oiled pan and boil over medium heat with a pinch of salt. If you want it to shrink in size and develop some color on the sides, it will take about 6-8 minutes. Stir occasionally to prevent sticking to the pan, adding more oil if necessary.
2. Meanwhile, place the marinade in a small bowl and stir well. Dissolving soybean paste can be a bit tricky. I often use the back of a teaspoon to mash it and a whisk to smooth it out.
3. Boil the noodles according to the instructions on the package. When finished, rinse in cold water. It is important to remove the starch to prevent it from becoming sticky or clogged.
4. Thinly slice the broccoli stems and coarsely chop the chives.
5. Once the eggplants are cooked, place them in a bowl and add the broccoli, green onions, half of the garlic, and half of the chili to the pan. Stir-fry broccoli for 1 to 2 minutes on each side.
6. Pour the eggplant again and add half of the seasoning sauce. Stir it around.
7. Add the noodles (we like a high noodle ratio, so start with 2/3 of the noodles and keep the rest as a reserve to add more if needed) and a handful of spinach and remove from the heat. Toss into two bowls and place on plates. Sprinkle with sesame seeds, coriander, remaining chili, and remaining marinade.
8. Enjoy!
