Aubergine Thai roasted noodles

Just boil the rice noodles in a salty water and sieve it.

To create the marinade, mix the peanut oil, soy sauce, minced garlic. Cubing up the aubergine, then stir into the marinade resting in it at least 20 minutes.

After that heat some oil up in a wok pan roasting the aubergine. Add the noodles, pour the white wine, the remaining soy sauce, the sesame seeds and the chopped basil. Stir it throughly, roasting little further for couple of minutes.