Eggplant noodles(茄子汆麵) is an Old Beijing(老北京) dish of noodles with eggplant topping.

Round eggplant(圓茄子) is traditionally used but can be substituted by other eggplant varieties with some adjustment.

It is common to use hand-rolled noodles(手擀麵), though other kinds of wheat noodles can also be used.

Hand-Rolled Noodles(手擀麵 shǒugǎnmiàn) Recipe

Ingredients

• 2 cup all-purpose wheat flour
• ¼ tsp salt (optional)
• ¾ cup water

Directions

• combine flour, salt
• gradually mix in water until combined
• knead
• rest 15 to 30 minutes
• knead
• coat with flour
• roll on floured surface until thin
• coat with flour
• fold
• slice
• toss with flour
• boil 1 minute
• serve

Eggplant Noodles(茄子汆麵) Recipe

Ingredients

• 1 round eggplant(圓茄子), peeled and chopped (substitute other eggplant)
• 1 – 2 clove garlic, minced
• 2 scallion, finely chopped
• 4 fresh or rehydrated shiitake, minced
• 1 tbsp rice vinegar(米醋)
• 1 tbsp cooking rice wine(料酒)
• ½ tsp salt
• 1 tsp sugar (optional)
• 1 tbsp light soy sauce

Directions

• sauté eggplant until tender
• add garlic, scallion, mushroom
• add vinegar, rice wine, salt, sugar, soy sauce
• serve over hand-rolled noodles(手擀麵) or other noodles