Eggplant Zhajiangmian, again
I just bought a couple of packs of thin Japanese-Chinese noodles from asian grocery online. What I wanted to make with the noodle first was this dish. Like the last time, main seasonings were Miso, soy sauce, oyster sauce, sesame oil, garlic and ginger. Instead of scallion, I used yellow onion and chive; instead of Sake, I used white wine this time. A few teaspoon of rice vinegar for the final touch. Such a non-meat yummy dish makes me always happy.
