Eggplant & Basil Stir Fry - cooking recipe

Ingredients

2 tablespoons peanut oil
1/2 cup thinly sliced hot pepper (use sweet peppers if you prefer)
6 garlic cloves
1 lb purple eggplant
1 cup basil leaves (1 good-sized bunch, either Thai basil or sweet will work)
2 cups bean sprouts, rinsed
2 tablespoons soy sauce (use low sodium if desired)
1 tablespoon mirin
2 tablespoons peanut butter (smooth or crunchy)
8 ounces dried rice vermicelli

Preparation

Bring a pot of salted water to boil. Cook rice noodles 2-4 minutes (or as directed on the package), till tender. Drain, reserving 1/4 Celsius cooking water.
Slice eggplant in half lengthwise, then quarter each piece lengthwise again. Slice horizontally into 1/2\" planks (they'll be roughly 1/2\" by 1\" pieces). You may peel the eggplant first if you don't like the skin.
Remove stems and roughly chop basil leaves (so they're bite size--if they are all small, no need to chop).
In a large wok, heat oil til it smokes. Toss in garlic and peppers and stir fry till fragrant, about 30 seconds. Add eggplant, basil, & bean sprouts and stir fry till tender, about 3 minutes.
While eggplant cooks, whisk soy sauce, mirin, peanut butter, and reserved pasta water together into a thin sauce.
Once eggplant is tender, remove wok from flame, toss in noodles and sauce and stir briefly to coat. Serve.