After falling for some teeny tiny eggplant at the farmer’s market, I couldn’t quite think of what to do with them. And at Trader Joe’s recently I came across a package of fresh Korean rice noodles and decided I would come up with something to do with the both of them. I ended up tossing everything in the wok and making a sauteed veggie dinner that was surprisingly delicious and filling. And with the rice noodles – it was also gluten-free.
What you’ll need:
- 8 fairy tale eggplant, sliced
- 1 cup spinach
- 2 carrots, sliced or julienned
- 1/2 package pressed tofu
- 1 tomato
- 3 baby portobello mushrooms (you could add more, it’s all I had on hand)
- 2 sprigs Thai basil
- 1/2 TBS sesame oil
- 1/2 TBS olive oil
- 2 TBS soy sauce
- 2 cloves garlic
- 1 package Korean rice noodles
- 1/2 TBS red pepper flakes
Start by pressing your tofu and bringing a pot of water to boil Cut up all the vegetables and either julienne the carrots or use your vegetable peeler to slice them very thin (almost like noodles).
Add the oil, garlic and eggplant to a skillet or wok and saute until eggplant begins to wilt a bit. Add mushrooms, carrots and tofu. Meanwhile, the water should be boiling – cook the noodles.
Once the eggplant, mushrooms and carrots are cooked, add the spinach, basil, tomato and soy sauce. Add the cooked noodles to the wok and mix everything together. Add red pepper flakes and stir until everything is well combined.
I was worried about the texture of the noodles at first, but once I added them to the wok with the sauces everything mixed together extremely well. This was an easy recipe to whip up and it was so good, we ate the leftovers before bed instead of waiting for lunch the next day!