Udon Noodles with Asian Mushrooms, Eggplant and Chili Pepper 

Serves 4

Ingredients:
 
8 ounces/225 g udon noodles
2 Thai eggplants, sliced, salted and left to stand for 10 minutes
2 Japanese eggplants, sliced, salted and left to stand for 10 minutes
3 tablespoons/50 ml peanut oil
½ onion, thinly sliced
2 garlic cloves, minced
1 serrano chili, finely chopped
2-inch/5-cm piece fresh ginger, peeled and chopped  
3 ½ ounces/100 g wood ear mushrooms, cut into strips
3 ½ ounces/100 g enoki mushrooms, ends trimmed
4 shitake mushrooms, stemmed, thickly sliced
3 baby bok choy, quartered 
2 scallions/green onions, chopped
3 tablespoons/50 ml soy sauce
3 tablespoons/50 ml sweet chili sauce
5 drops toasted sesame oil
½ bunch fresh cilantro, for garnish

Method:

Prepare the vegetables. Rinse the salt off of the eggplant slices and pat dry.  Preheat a large wok over high heat. Add the oil.  

Add the onions and stir fry for 1 to 2 minutes.  Add the eggplant slices and stir fry for 2 minutes.  Add the garlic, chili and ginger and stir fry for 1 minute. Add all of the mushrooms, bok choy and scallions, and stir fry for 2 minutes. 

Bring a large saucepan of water to a boil over high heat.  Add the udon noodles and cook for 4 to 5 minutes, or until tender.  Add the soy sauce, sweet chili sauce and the sesame oil and toss.  Strain the noodles and add to the wok. Toss well to coat.

Transfer the stir fry to plates.  Garnish with the cilantro and serve.