Stir Fried Eggplant With Edamame And Noodles Recipes

STIR-FRIED EGGPLANT WITH EDAMAME AND NOODLES

Stir-Fried Eggplant With Edamame and Noodles image

Use any variety of beautiful summer eggplant to create this salty-sweet dish. Save some to pack for an energizing lunch the next day.

Provided by Eat Well Meal Plans

Categories One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb eggplant, cut into 1 -inch cubes
8 ounces whole wheat spaghetti
2 tablespoons olive oil
1 small onion, sliced
2 teaspoons gingerroot, minced
2 garlic cloves, minced
2 cups frozen edamame, shelled, thawed
1/4 cup low sodium soy sauce
3 tablespoons mirin (or 2 tablespoons agave syrup and 1 tablespoon water)

Steps:

Place eggplant cubes in a colander. Sprinkle with salt and let drain for 15 minutes. Rinse and pat dry with paper towels.
Prepare spaghetti according to package directions. Drain, reserve 2 tablespoons of pasta water, and set aside.
While pasta is cooking, heat oil in a large pan. Add eggplant and onions. Cook for 12 to 15 minutes, until eggplant becomes tender.
Stir in ginger and garlic for 1 minute. Add pasta, edamame, soy sauce, mirin, and the reserved pasta water. Cook until warmed through, about 5 minutes.

Nutrition Facts : Calories 497.4, Fat 16.5, SaturatedFat 2.1, Sodium 627.5, Carbohydrate 67.7, Fiber 9.7, Sugar 3.9, Protein 27.2

STIR-FRIED NOODLES WITH EGGPLANT AND BASIL

Stir-Fried Noodles with Eggplant and Basil image

Instead of eggplant, you can also use thinly sliced zucchini or shiitake mushrooms in the tasty Asian dish.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 20m

Number Of Ingredients 9

Ingredients

8 ounces lo mein noodles
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
1 teaspoon light-brown sugar
4 teaspoons vegetable oil
1/2 pound Japanese or other small eggplant, halved lengthwise and sliced 1/4 inch thick
5 scallions, white and green parts separated and thinly sliced
3 garlic cloves, minced
1/3 cup fresh basil leaves, torn, for serving

Steps:

Cook noodles according to package instructions; drain noodles and rinse with cold water. In a small bowl, combine soy sauce, sesame oil, and sugar and stir until sugar dissolves.
Heat a large skillet or wok over high until hot. Add 3 teaspoons vegetable oil and swirl to coat skillet. Add eggplant and stir until golden on both sides, 4 minutes total. Push eggplant to side of skillet and add 1 teaspoon oil. Add scallion whites and garlic and stir until fragrant, 30 seconds. Add noodles and soy mixture and toss to combine all the ingredients. Serve topped with scallion greens and basil.

Nutrition Facts : Calories 313 g, Fat 9 g, Fiber 4 g, Protein 9 g

ASIAN EGGPLANT AND NOODLE STIR-FRY

Asian Eggplant and Noodle Stir-Fry image

A versatile, quick and easy meat-free, mid-week meal. I use 20ml tablespoons for this recipe. Measure out all ingredients before commencing to cook. Sometimes I saute (then remove) some sliced chicken thigh meat before stir-frying the eggplant, or I add some sliced portobello mushrooms. In this case, use your judgment to increase the amount of the sauce ingredients if necessary. If you don't like chillies, omit. From Delicious magazine.

Provided by Daydream

Categories One Dish Meal

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 12

Ingredients

200 -300 g dried flat egg noodles (I use Chang's)
3 -5 tablespoons vegetable oil (I use grapeseed)
1 red onion, peeled and finely chopped
2 garlic cloves, peeled and crushed
1 -2 red chile, finely sliced (seeded if wished for less heat) (optional)
8 unpeeled baby eggplants, sliced finely on the diagonal
2 tablespoons brown sugar (or substitute palm sugar or jaggery if desired)
3 tablespoons light soy sauce
3 tablespoons oyster sauce (I use Chang's)
1 teaspoon toasted sesame oil
1 teaspoon asian fish sauce
2 spring onions, sliced

Steps:

Cook noodles according to packet instructions, drain and set aside.
Heat a little vegetable oil over a medium flame in a wok, and saute the onion, garlic and chilli, stirring frequently for 2 to 3 minutes. When the onion is soft, remove from wok and set aside.
Increase heat and add 2 tablespoons oil. Stir fry eggplant in batches for 2 to 3 minutes, stirring constantly until golden brown. Remove from pan and set aside.
Add remaining vegetable oil to wok with the brown sugar and cook 3 minutes until caramelized - be careful not to burn.
Add soy sauce, oyster sauce, sesame oil and fish sauce and stir until heated through.
Add noodles to the wok with the onion mixture and eggplants, and toss to coat with the sauce. Taste and add a little extra brown sugar if desired.
Serve garnished with spring onions and seasoned with a little salt (optional) and freshly ground pepper, to taste.

Nutrition Facts : Calories 979.7, Fat 29.1, SaturatedFat 4.2, Cholesterol 29, Sodium 2536.3, Carbohydrate 175.8, Fiber 77.2, Sugar 68.5, Protein 31

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