20 Min Slurpy Noodles W/ Eggplant, Red Bell Pepper and Zucchini
Ingredients
- 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
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 (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