Asian Noodles With Eggplant
Adapted from CooksAid.com
Nutrition Facts
Serving Size | ½ of recipe |
Calories | 381 |
Total Fat | 10 g |
Saturated Fat | 1 g |
Sodium | 283 mg |
Total Carbohydrate | 63 g |
Dietary Fiber | 7.5 g |
Protein | 12 g |
Servings and Times
Servings | 2 |
Ingredients and Preparation
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.