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Crispy Chinese Noodles with Eggplant and Peanuts

Reviewed: Oct. 14, 2009
Based on the other reviews, I suspected I'd need more sauce & less red wine vinegar. Conveniently, I had no red wine vinegar, so I used cooking rice wine. I've found that when I cook eggplant, I need to cook it a lot longer than the recipe calls for and add a few cups of water along the way. I did that. I also added shrimp at the time of combining all the ingredients. It seemed to need something at the end, so I tossed in a healthy amount of extra sherry & soy sauce, to good effect. I did not use peanuts as they didn't seem a match. I am not a big noodle fan, but when I tasted it, I knew it needed crispy noodles, so I made them, using the mung bean noodles I had on hand. Next time, I'll use a little less ginger & some cayenne.
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