Slurpy Noodles with Eggplant, Bell Pepper, and Zucchini
Ingredients
- 1/2 eggplant diced small
- 1 bell pepper diced
- 1 zucchini diced
- Shirataki or cooked noodles (2 servings)
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
Garnish
- 2 T green onion thinly sliced
- Cilantro
Preparation
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, 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