“Best Ever” Chili Oil Glass Noodles
Gather The Goods
vegetable or olive oil
1 pound wide flat glass noodles
8 Thai eggplant, sliced and halved
10 garlic cloves, rough chopped
1 cup firm tofu, drained and cubed 1/2” thick
1/4 cup chili oil (a total favorite: Lao Gan Ma Fried Chili in Oil )
1/2 cup soy sauce
1/4 cup basil, rough chopped
2 sliced scallions for garnish
Make It
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Begin by soaking your glass noodles in hot water. I had my water simmering while the noodles soaked. Since they are thicker and will take longer to soften I didn’t want the water to cool down.
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In the meantime begin by sautéing the eggplant in a bit of oil over medium high heat. Cook until it softens and caramelizes.
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Add the garlic and stir into the eggplant and cook until lightly golden and aromatic.
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Add the tofu, chili oil, and soy sauce and gently stir to combine.
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Toss in the cooked noodles and basil and stir all the deliciousness together!
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Adjust seasoning based on your palate: add more chili oil or soy sauce to your liking and garnish with scallions!
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