Asian Noodles With Eggplant
all information

Asian Noodles With Eggplant

Nutrition Facts

Serving Size½ of recipe
Calories381
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

Servings2

Ingredients and Preparation

IngredientsMeasures
Asian egg noodles 4 ounces
Sugar snap peas, trimmed1 cup
Canola oil1 tablespoon
Eggplant, unpeeled and cut into ½-inch cubes ½ (about 2-3 cups)
Shitake mushrooms, stemmed and coarsely chopped4 ounces
Scallions, trimmed and sliced4
Hoisin sauce2 tablespoons
Juice of 1 lime
Ground ginger¼ teaspoon
Freshly ground pepper to taste
  1. Directions
  2. Cook noodles according to package directions (but omit fat and salt), adding peas during the last minute of cooking. Drain and set aside.
  3. Meanwhile, heat oil in a large skillet over medium-high heat. Add eggplant, mushrooms, and scallions, and sauté 5-7 minutes, until tender.
  4. Whisk together hoisin sauce, lime juice, ginger, and pepper.
  5. 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.

Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.

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