Asian Noodles With Eggplant
En Español (Spanish Version)

Nutrition Facts
Serving Size½ of recipeCalories381Total Fat10 gSaturated Fat1 gSodium283 mgTotal Carbohydrate63 gDietary Fiber7.5 gProtein12 g
Servings and Times
Servings2
Ingredients and Preparation
IngredientsMeasuresAsian 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 taste
  • Directions
  • Cook 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.



  • Exchanges
    3 vegetables; 2 starches; 1.5 fats

    Side Suggestions: Steamed Vegetable Dumplings
    Prepare frozen steamed vegetable dumplings according to package directions.




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