Bean Thread Noodles with Asian Eggplant

Bean Thread Noodles with Asian Eggplant Recipe | Vegetarian Dish from Asia

Region / culture: Asia | Preparation time: 20 minutes | Cooking time: 20 minutes | Servings: 4 |

Vegetarian diet

Introduction

Bean Thread Noodles with Asian Eggplant is a vibrant and flavorful dish that combines the delicate texture of bean thread noodles with the rich, creamy taste of Asian eggplant. This recipe is a celebration of Asian cuisine, incorporating a variety of textures and flavors that are sure to delight the palate. Perfect for a light lunch or a hearty dinner, this dish is not only delicious but also packed with nutrients.

History

The origins of Bean Thread Noodles with Asian Eggplant can be traced back to Southeast Asian cuisine, where both bean thread noodles and eggplants are staple ingredients. Over the years, this dish has evolved, incorporating influences from various Asian culinary traditions. It is a testament to the versatility and adaptability of Asian cuisine, blending different ingredients and techniques to create something uniquely delicious.

Ingredients

1 package (8.8 oz / 249 g) of bean thread noodles
2 Asian eggplants, approximately 1 lb, with stem ends removed
3 tbsp of vegetable oil
1 tbsp of minced garlic
4 shallots, thinly sliced
1 package (5 oz / 142 g) of tofu nuggets
0.25 cup of vinegar
0.33 cup of sugar
0.33 cup of tamarind concentrate
1 cup of fresh coriander, roughly chopped for garnish

How to prepare

1. Soak bean thread noodles in water for 10 minutes. Bring 4 cups of water to a boil and place eggplants in the water to poach. Reduce heat to medium and cook, turning often, for about 8 minutes.
2. Meanwhile, heat a large skillet over medium heat and add 2 tbsp of oil. Stir-fry garlic and, when golden, remove from the pan. Add 2 sliced shallots and stir-fry until golden. Add the remaining oil and heat tofu cubes through, browning slightly. Remove from heat.
3. When the eggplants are tender, remove from heat, drain, and set aside to cool slightly. When cool enough to handle, slice into 2-inch-long pieces.
4. To create the sauce, combine vinegar, sugar, and tamarind concentrate in a small saucepan and heat over medium heat until the sugar dissolves.
5. Trim the noodle bundle in half and add it to the skillet with half of the dressing mixture and garlic. Let the noodles heat through and absorb the liquid, cooking and stirring over medium heat for about 5 minutes. Remove the noodles from the skillet and place them in a serving dish. Top with tofu and eggplant.
6. Garnish with coriander leaves and the remaining sliced shallots and serve with the remaining sauce.

Variations

For a spicier version, add chili flakes or a splash of chili oil to the sauce. You can also substitute the tofu with chicken or shrimp for a non-vegetarian variant. Adding other vegetables like bell peppers or mushrooms can also enhance the dish's flavor and nutritional profile.

Cooking Tips & Tricks

To ensure the best texture and flavor, soak the bean thread noodles in warm water until they are just soft. Avoid overcooking the eggplants; they should be tender but still hold their shape. For an extra flavor boost, consider adding a splash of soy sauce or fish sauce to the sauce mixture. Lastly, garnishing with fresh herbs like coriander will add a refreshing contrast to the rich flavors of the dish.

Serving Suggestions

This dish can be served on its own or accompanied by a side of steamed rice or a fresh salad for a more filling meal. For an added crunch, consider topping with crushed peanuts or sesame seeds.

Cooking Techniques

Poaching the eggplants in water helps retain their texture and color, while stir-frying the tofu and shallots adds a delightful crispness. The key to this recipe is balancing the cooking techniques to achieve a harmonious blend of textures.

Ingredient Substitutions

If bean thread noodles are unavailable, rice noodles make a suitable substitute. Similarly, if Asian eggplants are hard to find, regular eggplants can be used, though the taste and texture may vary slightly.

Make Ahead Tips

The sauce can be prepared in advance and stored in the refrigerator for up to 3 days. The eggplants and tofu can also be cooked ahead of time and reheated before serving, making this dish perfect for meal prep.

Presentation Ideas

Serve the noodles and eggplant in a deep bowl, garnished with fresh coriander and sliced shallots. Drizzle the remaining sauce over the top for an extra burst of flavor. A colorful serving dish can also enhance the visual appeal of the meal.

Pairing Recommendations

This dish pairs well with a light, crisp white wine such as Sauvignon Blanc or a refreshing green tea. The acidity of the wine or the bitterness of the tea can help cut through the richness of the eggplant and tofu.

Storage and Reheating Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, simply microwave or warm in a skillet over medium heat until heated through. Adding a little water or sauce can help prevent the noodles from drying out.

Nutrition Information

Calories per serving

A serving of Bean Thread Noodles with Asian Eggplant contains approximately 300 calories, making it a moderate-calorie option suitable for those managing their calorie intake.

Carbohydrates

Bean thread noodles are a good source of carbohydrates, providing the energy needed to fuel your day. In this recipe, a serving contains approximately 40 grams of carbohydrates, making it a suitable option for those looking to maintain a balanced diet.

Fats

This dish is relatively low in fats, with most of the fat content coming from the vegetable oil used in cooking. A serving contains about 10 grams of fat, which includes a mix of saturated and unsaturated fats. Using a high-quality vegetable oil can help ensure that you're consuming healthier fats.

Proteins

The tofu nuggets in this recipe are an excellent source of plant-based protein, making this dish a great option for vegetarians and vegans alike. Each serving provides approximately 15 grams of protein, contributing to muscle growth and repair.

Vitamins and minerals

Asian eggplants are rich in vitamins and minerals, including vitamin C, potassium, and magnesium. These nutrients support overall health, aiding in everything from immune function to heart health. The fresh coriander used for garnish is also a good source of vitamin K, essential for bone health.

Alergens

This recipe is free from common allergens such as nuts, dairy, and gluten, making it suitable for individuals with these allergies. However, those with soy allergies should be cautious due to the presence of tofu.

Summary

Overall, Bean Thread Noodles with Asian Eggplant is a nutritious and balanced dish, offering a good mix of carbohydrates, proteins, and fats, along with essential vitamins and minerals. It's a healthy choice for anyone looking to enjoy the flavors of Asian cuisine.

Summary

Bean Thread Noodles with Asian Eggplant is a delightful dish that showcases the flavors and textures of Asian cuisine. With its nutritious ingredients and versatile preparation methods, it's a perfect meal for any occasion. Whether you're a seasoned cook or a beginner, this recipe is sure to impress.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to make. It was a beautiful summer day, and I was visiting my dear friend Mei Ling in her small village in China. Mei Ling was known for her incredible cooking skills, and she had promised to teach me how to make one of her favorite dishes - Bean Thread Noodles with Asian Eggplant.

As we walked through the bustling market, Mei Ling pointed out all the fresh ingredients we would need for the dish. The vibrant purple eggplants, the fragrant garlic and ginger, the delicate bean thread noodles - everything looked so fresh and inviting. I couldn't wait to get started.

Back at Mei Ling's humble kitchen, we began the process of preparing the ingredients. Mei Ling showed me how to slice the eggplants into thin strips, how to mince the garlic and ginger, how to soak the bean thread noodles in hot water until they were soft and pliable. The smells that wafted through the kitchen were intoxicating - a heady mix of garlic, ginger, and the earthy scent of the eggplant.

As we cooked, Mei Ling told me the story of how she had learned to make this dish. It was a recipe that had been passed down through generations in her family, each woman adding her own twist to the dish. Mei Ling had learned how to make it from her grandmother, who had learned it from her mother, and so on. It was a dish that held a special place in Mei Ling's heart, a connection to her family and heritage.

As we sat down to eat, I took my first bite of the Bean Thread Noodles with Asian Eggplant. The flavors exploded in my mouth - the soft, silky eggplant paired perfectly with the chewy noodles, and the garlic and ginger added a spicy kick. It was a dish unlike anything I had ever tasted before, and I knew that I had to learn how to make it myself.

Over the years, I practiced making the dish, tweaking the recipe here and there until it was just right. I added a splash of soy sauce for depth of flavor, a sprinkle of sesame seeds for crunch, and a handful of fresh herbs for brightness. Each time I made the dish, I thought of Mei Ling and her generosity in sharing her family recipe with me.

As I grew older, I passed the recipe down to my own children and grandchildren. I taught them how to slice the eggplants just so, how to mince the garlic and ginger with precision, how to soak the bean thread noodles until they were perfectly tender. I watched as they fell in love with the dish just as I had, each generation adding their own twist to the recipe.

And now, as I sit in my kitchen, surrounded by the laughter and chatter of my family, I am filled with gratitude for the simple pleasure of cooking and sharing a meal together. The Bean Thread Noodles with Asian Eggplant may just be a dish, but to me, it is a connection to my past, a link to my dear friend Mei Ling, and a reminder of the power of food to bring people together.