Zhajiang Noodles with Eggplant

food52.com

Eitan Rosenthal

subheading: For the noodles and eggplant:

1 pound fresh wide noodles

8 cups water

2 small eggplants

2 tablespoons peanut or vegetable oil, plus more as needed

subheading: For the sauce and garnish:

1 tablespoon peanut or vegetable oil

2 tablespoons minced fresh ginger

8 ounces ground pork

½ medium onion, peeled and chopped into ½-inch pieces

3 cloves garlic

2 tablespoons mild rice wine (like Taiwan Mijiu) (See headnote)

6 to 8 tablespoons toasted sesame oil

3 tablespoons sweet wheat paste (tianmianjiang)

1 tablespoon soy sauce

2 teaspoons sugar

¼ cup hot water

1 seedless cucumber, trimmed and julienned

1 green onion, trimmed and julienned (optional)

Directions at food52.com

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