Seasonings
200 g (about 7 oz) eggplant, 25 g (about 1 oz) minced garlic, noodles as needed.
Seasonings
Salt, soy sauce, white vinegar, Sichuan peppercorn oil, and sesame oil, each to taste.
Steps
1. Wash the eggplant, peel it, tear it into long strips, and steam in a steamer until tender.
2. Mix the minced garlic with soy sauce, salt, white vinegar, and sesame oil to create a dressing, then toss with the eggplant until well combined.
3. Cook the noodles until done, then rinse them in cold boiled water to cool, drain well, and toss with salt, MSG, and Sichuan pepper oil. Transfer to a bowl, add the garlic mashed eggplant, and mix everything together before serving.