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20 min Slurpy Noodles w/ Eggplant, Red Bell Pepper and Zucchini! ??
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Great at room temperature or chilled, so this makes a super convenient meal prep. I used tofu shirataki noodles, which have very little calories so you can also feel free to add more protein or beans to make this a heartier meal. Or, any noodles you may have on hand ???. ??????
1/2 eggplant diced small
1 bell pepper diced
1 zucchini diced
Sauce:
1/4 cup soy sauce
2 tsp hoisin
1 T sesame oil
1 T agave (or maple syrup)
3 cloves minced garlic
1/2 tsp onion powder
1/4 tsp red chili flakes
1.5 tsp cornstarch and 2.5 tsp water
Shirataki or cooked noodles (2 servings)
Garnish: 2 T green onion thinly sliced,
Cilantro
In a large pan over medium heat, add a small amount of oil and eggplant and dash of salt, cook for 3 to 5 minutes. Add bell pepper, cook 3 min, stirring occasionally, then add zucchini. While zucchini cooks just until fork tender (gets soft quickly!), whisk sauce ingredients in a bowl and add to the pan. Whisk cornstarch and water together in the bowl then add to pan, stir to thicken for a minute. Add cooked noodles, stir. Garnish with green onion and cilantro. ???
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