Stir-fried Noodles with Eggplant and Basil

In the quest for flavorful recipes which are free of foods that I'm allergic to, I often turn to wheat free Asian dishes.  I found this recipe in the January/February 2010 Everyday Food magazine.  It's a great basic recipe which could be modified in many ways.  It made fantastic leftovers as well.  The only problem was that the first evening I ate it, something triggered a food allergy pretty severely.  It was either the eggplant, sesame oil or soy sauce (wheat free tamari).  I did some research on sesame and it seems that lots of people have allergies to them since they are similar in nature to peanuts.  I have since had eggplant--didn't affect me.  I also had the dish for leftovers today for lunch and it also didn't affect me.  Strange.  And now the recipe:

Stir-fried noodles with eggplant and basil
Serves 4 (from Everyday Food)

8 ounces lo mein noodles (I used Trader Joes brown rice spaghetti)
2 Tbsps soy sauce (wheat free tamari)
1 Tbsp toasted sesame oil
1 tsp light brown sugar (I used agave)
4 tsps vegetable oil (I used macadamia nut oil-olive would be fine)
1/2 pound Japanese or other small eggplant, halved lengthwise and sliced 1/4 inch thick
5 scallions, white and green parts separated and thinly sliced
3 garlic cloves, minced
1/3 cup fresh basil leaves, torn, for serving

1.  Cook noodles according to package instructions; drain noodles and rinse with cold water.  In a small bowl, combine soy sauce, sesame oil, and sugar and stir until sugar dissolves.

2.  Heat a large skillet or wok over high until hot.  Add 3 tsps vegetable oil and swirl to coat skillet.  Add eggplant and stir until golden on both sides, 4 minutes total.  Push eggplant to side of skillet and add 1 tsp oil.  Add scallion whites and garlic and stir until fragrant., 30 seconds.  Add noodles and soy mixture and toss to combine all ingredients.  Serve topped with scallion greens and basil.

Notes:  As mentioned, this would be great adding other veggies such as zuchinni or mushrooms as well as chicken or pork (if you're not like me and not allergic to those things)