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Chili Eggplant Noodles

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    A bowlful of these noodles is a real meal in itself.2 Tbsp (30 mL) organic sesame oil3 Tbsp (45 mL) organic vegetable oil3 Tbsp (45 mL) low-sodium soy sauce or tamari2 Tbsp (30 mL) red wine vinegar2 Tbsp (30 mL) honey1 to 2 red Thai chilies, finely chopped2 tsp (10 mL) fresh ginger, grated1 garlic clove, minced1 large eggplant, cut into 1/2 in (1 cm) dice1/2 lb (225 g) soba noodles, cooked according to package directions1 cup (250 mL) snow peas, trimmed and thinly sliced1 cup (250 mL) frozen, shelled edamame beans, thawed1 cup (250 mL) bean sprouts4 green onions, trimmed and finely slicedPreheat oven to 425 F (220 C).

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    In bowl, whisk together oils, soy sauce, vinegar, honey, chilies, ginger, and garlic. Adjust sauce to taste with a little more soy, vinegar, or honey. It should have a nice sweet and sour balance. Divide sauce in half.

    Toss eggplant with half the sauce and place in single layer on baking sheet. Bake, stirring once, until cooked through and golden, about 20 minutes. Let cool slightly on baking sheet.

    Meanwhile, cook soba noodles according to package directions. In large bowl, toss remaining sauce with cooked noodles and set aside.

    Toss eggplant into noodles along with snow peas, edamame, bean sprouts, and half the green onions. Divide among serving bowls and garnish with remaining green onions.

    Serves 6.

    Each serving contains:  309 calories; 10 g protein; 13 g total fat (1 g sat. fat, 0 g trans fat); 42 g carbohydrates; 6 g fibre; 537 mg sodium

    source: "Pasta, Pronto!", alive #353, March 2012

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    Chili Eggplant Noodles

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