Indonesian Street Noodles

Bring a large pot with 4 quarts water and 2 tbsp salt to a boil. Trim and chop the eggplant into 1 inch pieces and sprinkle with salt. Peel and thinly slice the onion. Chop the gai lan into bite-size pieces. Peel and thinly slice the carrot into rounds. Shred the cucumber on the large side of a box grater.

Place a large nonstick skillet over medium-high heat with 3 tbsp vegetable oil. Once the oil is hot, add the eggplant and cook, stirring occasionally, until browned in places, about 7 to 9 minutes.

Add the rice noodles to the boiling water, stir, and remove pot from the heat. Cook, stirring occasionally, until the noodles are tender, about 8 to 10 minutes. Drain and rinse under cold water to stop the cooking process. Toss noodles with 1 tsp vegetable oil to prevent sticking.

Add the sliced onion, sliced carrots, and a pinch of salt to the skillet with the eggplant and cook, stirring occasionally, until it begins to brown in places, about 5 to 6 minutes. Add the gai lan and cook until wilted, about 2 to 3 minutes more.

Add the noodles to the skillet with the vegetables, and return to high heat. Add the coriander, cumin, tamari, and just 1 tbsp chile garlic sauce. Cook until the noodles are coated in seasoning and begin to brown in places, about 3 to 4 minutes.

Halve the lemon and cut one half into wedges. Remove pot from the heat, add the juice from half the lemon, and toss. Divide the Indonesian street noodles between large plates. Top with shredded cucumber and serve with remaining chile garlic sauce and lemon wedges. Enjoy!