Asian Noodles With Eggplant

Adapted from CooksAid.com

Nutrition Facts

Servings

Ingredients	Measures
Asian egg noodles	4 ounces
Sugar snap peas, trimmed	1 cup
Canola oil	1 tablespoon
Eggplant, unpeeled and cut into ½-inch cubes	½ (about 2-3 cups)
Shitake mushrooms, stemmed and coarsely chopped	4 ounces
Scallions, trimmed and sliced	4
Hoisin sauce	2 tablespoons
Juice of 1 lime
Ground ginger	¼ teaspoon
Freshly 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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