Step 1

Slice the eggplants into batons, around 3 inches in length and 1 inch thick.

Step 2

In a pot, heat enough water to cook noodles. Once it boils, add in the noodles and cook until half-cooked and chewy. Remove from the water and set aside.

Step 3

Heat a large pan over medium high. Add in the sesame oil. Once hot, add in the onion. Sauté over medium high heat for 2 minutes. Add in the garlic and sauté for a minute until aromatic. Add in the szechuan pepper (if using), black beans, chili bean paste, and bell pepper. Leave to cook for 2 minutes until bell pepper is tender.

Step 4

Add eggplant into the pan with the bell pepper mix. Leave eggplant to cook over medium high heat until tender, around 6 minutes.

Step 5

Lower heat to medium and pour in the water and soy sauce. Leave to simmer over medium high until it boils. Once it boils, lower heat and add in the cornstarch slurry while mixing. Keep mixing until the sauce thickens. Add in the cooked noodles. Add dark soy sauce (if using) and mix well. Feel free to add more soy sauce and chili garlic sauce as needed, to taste and for extra heat.

Step 6

Serve and enjoy hot with some chopped green onions.