One-Pot Vegetarian Stir-Fried Noodles With Pumpkin & Eggplant


Meat-free Mondays will pass with complete ease, introducing an exceptional vegetarian one-pot stir-fry, featuring eggplant, pumpkin, Hokkien noodles, and sweet char siu barbecue sauce. Furthermore, the dish is spiced with appetising chilli and piquant Thai basil. That’s a pot full of flavours!


  • 200 g Thai eggplants
  • 450 g butternut pumpkin
  • 6 baby eggplants
  • 4 green onions
  • 5 cm piece fresh ginger
  • 2 fresh long red chillies
  • 100 g snow peas
  • 2 tbsps peanut oil
  • 440 g hokkien noodles
  • ½ cup loosely packed fresh thai basil leaves
  • ⅓ cup (120 g) char siu sauce
  • ¼ cup (80 ml) vegetable stock



Trim Thai eggplants, cut into wedges. Peel and thinly slice pumpkin. Cut baby eggplants in half lengthways, then thinly slice diagonally. Trim onions, then cut into 5 cm lengths. Peel ginger; finely slice ginger and the chilli. Trim snow peas.


Heat half the peanut oil in wok; stir-fry Thai eggplant 2 mins. Add pumpkin and remaining peanut oil; stir-fry until almost tender. Add baby eggplant, onion and chilli; stir-fry until vegetables are tender.


Add ginger, snow peas, noodles, ⅓ cup of the basil, sauce and stock to pan; stir-fry until hot. Season to taste.


Drizzle stir-fry with sesame oil; sprinkle with remaining basil to serve.

TIP Thai eggplant, also known as apple eggplant (or makeau prau in Thai), is about the size of a golf ball and is either white or green in colour. The white eggplant is used in curries while the green eggplant, which is more crunchy, is used in salads.