Stir-fried noodles with eggplant and basil

I referenced this recipe earlier from the Everyday Food Magazine. I substituted Ramen Noodles(without the seasoning) for lo mein noodles.

8 ounces lo mein noodles
2 T. soy sauce
1 T. toasted sesame oil
1 t. light-brown sugar
4 t. vegetable oil
1/2 lb. 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 c. fresh basil leaves, torn for serving

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.

Heat a large skillet or wok over high until hot. Add 3 teaspoons 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 teaspoon oil. Add scallion whites and garlic stir until fragrant, 30 seconds. Add noodles and soy mixture and toss to combine all the ingredients. Serve topped with scallion greens and basil.