-
Place the eggplant cubes
into a colander.
-
Add the salt and toss
well. Let the eggplant drain for 15 minutes, then rinse with
water.
-
Let the eggplant drain
again in the colander.
-
Bring a large pot of water
to a boil. Add the noodles and boil them for about 5 minutes or
until they are soft. Drain and rinse well with cold water. Let the
noodles drain in a colander for at least 10 minutes.
-
Combine the rice wine with
the cornstarch in a small bowl. Mix well and set aside.
-
Combine the r ed wine
vinegar, water, ginger, sugar, imitation fish sauce and onions in
a saucepan. Bring the mixture to a boil, turn the heat to low and
let the mixture simmer for 5 minutes.
-
Using a non-stick skillet,
heat the remaining 1 1/2 tablespoons oil over medium-high heat.
-
When the oil begins to
smoke, add the noodles, then place two or three plates on top of
them so that more surface are will brown.
-
Let the noodles sit over
medium-high heat for 5 minutes. When the noodles have developed a
golden brown curst on the underside, remove the plates and turn
the noodles over with a spatula and cook them 5 minutes on the
other side.
-
Then take the pan off the
heat.
-
Add the peanuts to the
eggplant mixture, and spoon it onto plates.
-
Divide the noodles into 4
parts and place them atop the vegetables and sauce.
-
Sprinkle with mint and
serve.