Looking for a dish that’s quick, vegan, and bursting with flavor? This Savory Eggplant & Mushroom Mince over XO Noodles hits all the right notes. Packed with umami, the rich mushroom and eggplant mixture creates a hearty, satisfying topping for our chewy, sauce-soaked XO noodles. It’s a simple yet impressive meal that comes together fast—perfect for weeknights or when you’re craving bold, plant-based comfort food.
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Ingredients:
Instructions:
Prep your ingredients: Dice the eggplant and finely chop the mushrooms so they resemble a mince. Mince the garlic and grate the ginger.
Cook the noodles: Boil the XO noodles according to package instructions. Drain and toss with the included XO sauce packets. Set aside.
Sauté the aromatics: Heat a bit of oil in a pan over medium heat. Add garlic and ginger, and sauté until fragrant.
Cook the vegetables: Add the diced eggplant and chopped mushrooms. Sauté for 6–8 minutes, or until the mixture becomes soft and caramelised.
Season the mince: Stir in light soy sauce, dark soy sauce, sugar, and sesame oil. Cook for another 2–3 minutes until everything is well combined and flavorful. Finish with a spoon of crispy chilli oil for added heat and texture.
Assemble and serve: Divide the noodles between bowls. Top generously with the eggplant mushroom mince. Garnish with chopped green onions, sesame seeds, and an extra drizzle of crispy chilli oil if you like it spicy.