Garlic Eggplant Noodles

Ingredients

• 1 to 2 tablespoons neutral oil
• 1 medium Spanish onion, finely chopped
• 2 cloves garlic, minced
• 1 (1-inch) piece fresh ginger, peeled and minced
• 1 large or 2 medium Chinese eggplants, sliced into ¼-inch rounds
• 1 tablespoon white miso paste
• ¼ teaspoon crushed chili flakes
• ¼ teaspoon ground Szechuan peppercorn
• ¼ teaspoon ground white pepper
• ½ teaspoon chili powder
• ½ cup aji-mirin cooking wine
• ¼ cup Chinese black vinegar
• 1 tablespoon sugar
• ¾ teaspoon kosher salt
• 1 ½ tablespoons water
• 4 tablespoons light soy sauce
• 1 small handful fresh Thai basil, picked off the stems, thinly sliced
• 1 pound Chinese lo mein noodles, cooked 2 scallions, chopped, for garnish
• 10 to 15 fresh cilantro leaves, for garnish
• 4 or 5 pickled red chilis, chopped, for garnish
• 1 teaspoon fried garlic for garnish

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