• 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

    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
    1. Cook noodles according to package directions (but omit fat and salt), adding peas during the last minute of cooking. Drain and set aside.
    2. Meanwhile, heat oil in a large skillet over medium-high heat. Add eggplant, mushrooms, and scallions, and sauté 5-7 minutes, until tender.
    3. Whisk together hoisin sauce, lime juice, ginger, and pepper.
    4. Toss noodles with eggplant-mushroom mixture and dressing, and serve.

    Exchanges3 vegetables; 2 starches; 1.5 fats

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

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