A hearty vegetarian meal loaded with flavour
Serves 4
Prep Time
Cook Time
Difficulty Level
Download or Print

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
  • 1 tsp sesame oil

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.

Photo: bauersyndication.com.au

Download or print the recipe