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| h2u > Health Library |
Asian Noodles With EggplantAdapted from CooksAid.com | 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 | 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.
3 vegetables; 2 starches; 1.5 fats 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. Copyright © EBSCO Publishing. All rights reserved. |
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