Crispy Chinese Noodles with Eggplant and Peanuts

Ingredients

• 1 eggplant (about 1 pound), cut into ½-inch cubes
• 1 teaspoon salt
• 1 pound fresh Chinese wheat noodles (available in Chinese markets and in the produce sections of many supermarkets)
• 2 tablespoons sherry
• 1 tablespoon cornstarch
• ¼ cup red wine vinegar
• 1/3 cup water or Basic Vegetable Stock
• 1 tablespoon minced fresh ginger
• 1 tablespoon sugar
• 2 tablespoons Thai or Vietnamese fish sauce, or 1 teaspoon salt
• 2 cups sliced onions
• 3 tablespoons canola or corn oil
• 4 garlic cloves, minced
• 1 red bell pepper, seeded and cut into thin julienne ships
• 4 tablespoons chopped dry-roasted, unsalted peanuts
• 1 tablespoon chopped fresh mint (optional)

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