Asian Noodles With EggplantEn Español (Spanish Version)
Serving Size½ of recipeCalories
10 gSaturated Fat1 gSodium
283 mgTotal Carbohydrate
63 gDietary Fiber7.5 gProtein
12 gServings2IngredientsMeasuresAsian egg noodles4 ouncesSugar snap peas, trimmed1 cupCanola oil1 tablespoonEggplant, unpeeled and cut into ½-inch cubes½ (about 2-3 cups)Shitake mushrooms, stemmed and coarsely chopped4 ouncesScallions, trimmed and sliced4Hoisin sauce2 tablespoonsJuice of 1 limeGround ginger¼ teaspoonFreshly ground pepper to tasteDirectionsCook noodles according to package directions (but omit fat and salt), adding peas during the last minute of cooking. Drain and set aside.Meanwhile, heat oil in a large skillet over medium-high heat. Add eggplant, mushrooms, and scallions, and sauté 5-7 minutes, until tender.Whisk together hoisin sauce, lime juice, ginger, and pepper.Toss noodles with eggplant-mushroom mixture and dressing, and serve.
3 vegetables; 2 starches; 1.5 fats
Side Suggestions: Steamed Vegetable Dumplings
Prepare frozen steamed vegetable dumplings according to package directions.