Recipe

Make Spaghetti Noodles

1. Run pasta sheet through pasta machine’s spaghetti setting. If you don’t have a pasta machine, fold your pasta sheet in half, then in half again and slice into very thin, spaghetti-sized noodles.
2. Loosen pasta and dust with flour to prevent sticking. Spread on parchment-lined baking sheet and reserve.

Make Sauce

1. In small bowl, whisk oyster sauce, soy sauce, vinegar, honey and water. Set aside.
2. In large, wide skillet, heat 2 tbsp oil over high heat. Add eggplant and cook until golden brown, 2 to 4 minutes. Transfer to plate.
3. Return same skillet to high heat and add remaining oil. Crumble in sausage, breaking into small pieces with wooden spoon. Cook until browned, about 5 minutes. Add half the green onions, garlic and ginger, and cook 1 more minute.
4. Add soy sauce mixture and bring to boil. Cook until slightly thickened, about 2 minutes. Remove from heat.

Cook Spaghetti

1. Bring large pot of salted water to boil. Add pasta to pot and cook until al dente, about 2 minutes. Scoop out ¼ cup cooking water and reserve. Drain pasta.

Assemble Dish

1. Add pasta to skillet with sauce over medium-low heat. Add 2 tbsp cooking water, then toss to coat. Add eggplant, sliced chili and remaining green onions. Cook until heated through.
2. Platter and garnish with fresh herbs.