I have made this dish before when I have had left over rice, and it has interesting ingredients mixed together in an unusual recipe.
I was first given this recipe by a friend of mine who is a chef, and who works in a restaurant - he said he varies what goes into it, and that you could leave out the chicken if you wanted vegetarian. However I find it rather bland without the chicken, so I left it in this time.
Ingredients 2 chicken breasts
1 small eggplant, cut into slices
Up to 100 g noodles -I used wholewheat
1½ tbsp hoisin sauce
50 g bean shoots 4 spring onions, finely sliced
¼ Wombok -Chinese cabbage
Juice one lime
1 - 2 tsp ginger -I used the jar variety
You can either make this on the barbecue (gives it a nice flavour) or in a frypan - I WAS going to barbecue however it was too cold to go outside!
Cut the chicken breasts in half, rub some oil onto them, and add salt and pepper.
Cook on barbecue or in frypan for about 3 minutes each side, and then take out of frypan or barbecue.
Chop all the vegetables up, shredding the cabbage finely.
Put some oil on the sliced eggplant and cook or barbecue this for about 5 minutes on each side. Brush each piece with the hoisin sauce and cook for another few minutes or until it becomes soft.
Meanwhile, cook your noodles as per packet instructions, putting the bean sprouts in about 30 seconds before turning off the heat.
Drain and mix with the remaining ingredients, apart from some of the spring onions which will be used to garnish.
Add salt and pepper if desired
Put this on to individual plates or bowls.
Put the chicken and eggplant on top and add the remaining spring onions.