Chili Pan Mee with Mushrooms & Eggplant
This Malaysian favourite features flat, chewy noodles tossed in soy sauce and topped with minced eggplant & mushrooms, bok choy and homemade sambal paste!
Servings: 2
Ingredients
Homemade Sambal Paste
- 4 dried red chilies 6 if allium free
- 2 shallots
- 3 cloves garlic
- 1 fresh red chili
- 1 tsp vegan shrimp paste / sambal belacan
- 3 tbsp neutral oil
- 2 tsp coconut sugar
- 1/2 tsp salt add more if needed
Mushroom-Eggplant Mince
- 4-5 shitake mushrooms
- 1 medium eggplant
- 1 tbsp sesame oil
- 2 cloves minced garlic
- 1.5 tbsp light soy sauce
- 1/2 tbsp dark soy sauce
- 1/2 tbsp vegan oyster sauce
- 1 tsp sweetener
- 1/2 tsp white pepper
- 1 tsp cornstarch +1tbsp water
Toppings
- 2 servings ban mian noodles
- 4 stalks kailan or bok choy
- 1 tbsp dark soy sauce
- 2 tsp toasted sesame oil
Instructions
- Soak dried red chilies in boiling water for 1-2 minutes.
- Blend the soaked dried chilies, shallots, garlic, fresh chili, a splash of water into a smooth paste.
- Heat oil in a pan, and stir-fry the chili paste over medium heat for 2-3 minutes until fragrant and slightly darker. Add coconut sugar, fry for a minute and set aside.
- Boil ban mian noodles of your choice according to package instructions. Drain the noodles AND save the noodle water!
- Mince mushrooms and eggplant in a blitzer or chop them up finely (this is more time consuming).
- Heat a little oil in a pan and add minced garlic. Saute for 30 seconds on low flame.
- Add minced eggplant, mushrooms and saute them until they are half cooked. Add soy sauces, vegan oyster sauce, coconut sugar, a splash of noodle water and continue sautéing them.
- Add white pepper, corn starch slurry and simmer for 2-3 minutes with the lid closed.
- Divide the noodles into bowls. Mix in 1/2 tbsp dark soy sauce and 1 tsp sesame oil into 1 serving of noodles. Top with blanched greens, mushroom eggplant mince and sambal.
- Mix everything together before eating. Enjoy!