Chili Eggplant Noodles
A bowlful of these noodles is a real meal in itself.
2 Tbsp (30 mL) organic sesame oil
3 Tbsp (45 mL) organic vegetable oil
3 Tbsp (45 mL) low-sodium soy sauce or tamari
2 Tbsp (30 mL) red wine vinegar
2 Tbsp (30 mL) honey
1 to 2 red Thai chilies, finely chopped
2 tsp (10 mL) fresh ginger, grated
1 garlic clove, minced
1 large eggplant, cut into 1/2 in (1 cm) dice
1/2 lb (225 g) soba noodles, cooked according to package directions
1 cup (250 mL) snow peas, trimmed and thinly sliced
1 cup (250 mL) frozen, shelled edamame beans, thawed
1 cup (250 mL) bean sprouts
4 green onions, trimmed and finely sliced
Preheat oven to 425 F (220 C).
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
Chili Eggplant Noodles
Directions
READ THIS NEXT
SEE MORE »
Lentil Shepherd’s Pie
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Roasted Cauliflower with Pecan Date Crumble
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
Creamy White Bean Pasta
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
Vegan Queso Dip
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.