vegetable or olive oil

1 pound wide flat glass noodles

8 Thai eggplant, sliced and halved

10 garlic cloves, rough chopped

1 cup firm tofu, drained and cubed 1/2” thick

1/4 cup chili oil (a total favorite: Lao Gan Ma Fried Chili in Oil )

1/2 cup soy sauce

1/4 cup basil, rough chopped

2 sliced scallions for garnish

Begin by soaking your glass noodles in hot water. I had my water simmering while the noodles soaked. Since they are thicker and will take longer to soften I didn’t want the water to cool down.
In the meantime begin by sautéing the eggplant in a bit of oil over medium high heat. Cook until it softens and caramelizes.
Add the garlic and stir into the eggplant and cook until lightly golden and aromatic.
Add the tofu, chili oil, and soy sauce and gently stir to combine.
Toss in the cooked noodles and basil and stir all the deliciousness together!
Adjust seasoning based on your palate: add more chili oil or soy sauce to your liking and garnish with scallions!