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Asian Noodles With Eggplant
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 |
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.
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