Spicy Sichuan Noodles with Eggplant

Ingredients

• 1 tbsp whole sichuan peppercorn (or 1 tsp ground)
• 1 1/2 lbs frozen or fresh noodles, or 12 oz dried noodles
• Oil, to cook
• 1 lb Japanese eggplant, 1/4" slices, half moons if larger or cut into matchsticks
• 9 oz fried tofu, or half block of extra firm tofu
• 1 bunch green onions, sliced, light and dark parts separate
• 3-4 cloves garlic, minced
• 2-8 Thai chilies, minced (to taste)
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp Chinese cooking wine

Instructions

1. 1

   Toast 1 tablespoon of sichuan peppercorns on low...: Toast 1 tablespoon of sichuan peppercorns on low heat in a dry skillet until fragrant. Grind with a mortar and pestle or spice grinder until the pepper is a coarse powder and separated from the hull. Sift to remove the hull and measure out 1 teaspoon of the ground sichuan pepper. Reserve the rest for another use.

2. 2

   Cook the noodles according to package direction, then...: Cook the noodles according to package direction, then drain and rinse in cold water to arrest cooking. Set aside.

3. 3

   Heat a wok or large skillet over medium-high...: Heat a wok or large skillet over medium-high heat and add some oil and the eggplant. Cook the eggplant until very tender, about 10 minutes. Remove from wok.

4. 4

   Add a drizzle of oil and the tofu...: Add a drizzle of oil and the tofu and cook until golden in spots, 1-2 minutes. Remove from wok.

5. 5

   Add a bit more oil and the light...: Add a bit more oil and the light part of the green onions, the garlic, and chilies. Cook for 1 minute or until fragrant, darker, and softened. Add the 1 teaspoon of sichuan peppercorn and stir to coat.

6. 6

   Return the eggplant and tofu to the wok...: Return the eggplant and tofu to the wok along with the noodles. Add the soy sauces and cooking wine and stir to coat. Taste and add more sauce if needed. Turn off heat and garnish with the dark part of the green onions to serve.