Preparation
Cook the noodles in 135 ounces of salt water, until they are al dente. Drain, stirring with a fork until they are loose. Sauté the eggplants. Heat the wok or a normal skillet. Sauté the garlic in water and the ginger until golden brown. Add the onion and stir. Add the peppers and zucchini. Stirring and keep the temperature to the maximum. Put the noodles and continue skipping all the ingredients. Pour the broth, the soy sauce and the ginger. Mix well and thicken with 2 tablespoons of well crushed cookies diluted in 1/4 cup of water.