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Eggplant and Noodles

Vegetables, also Vegetarian Foods

Eggplant and Noodles
½ pound wide wheat noodles
1 cup vegetable oil
3 thin Asian eggplants, cut into half-inch cubes
½ pound ground pork or lamb
½ yellow onion, cubed
3 Tablespoons fresh ginger, minced
3 peeled garlic cloves, minced
5 Tablespoons sesame oil
1 Tablespoons dark soy sauce
2 Tablespoons mushroom soy sauce
1 teaspoon granulated sugar
1 thin cucumber, cut in thin strips

1. Boil the wide noodles until almost soft then drain and toss with one Table spoon of the oil, and set them aside.
2. Heat wok or fry-pan, deep-fry the eggplant cubes and toss with noodles and set aside.
3. In one Tablespoon of oil, fry the pork or lamb until just before it is no longer pink, then add ginger and garlic and stir-fry one more minute, then mix in noodle mixture.
4. Now stir in the sesame oil and both soy sauces, and the granulated sugar and put all into a large serving bowl.
5. Next add the cucumber pieces, the noodle mixture, and serve.

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