|Serving Size||½ of recipe|
|Total Fat||10 g|
|Saturated Fat||1 g|
|Total Carbohydrate||63 g|
|Dietary Fiber||7.5 g|
|Asian egg noodles||4 ounces|
|Sugar snap peas, trimmed||1 cup|
|Canola oil||1 tablespoon|
|Eggplant, unpeeled and cut into ½-inch cubes||½ (about 2-3 cups)|
|Shitake mushrooms, stemmed and coarsely chopped||4 ounces|
|Scallions, trimmed and sliced||4|
|Hoisin sauce||2 tablespoons|
|Juice of 1 lime|
|Ground ginger||¼ teaspoon|
|Freshly ground pepper to taste|
- Cook noodles according to package directions (but omit fat and salt), adding peas during the last minute of cooking. Drain and set aside.
- Meanwhile, heat oil in a large skillet over medium-high heat. Add eggplant, mushrooms, and scallions, and sauté 5-7 minutes, until tender.
- Whisk together hoisin sauce, lime juice, ginger, and pepper.
- Toss noodles with eggplant-mushroom mixture and dressing, and serve.
3 vegetables; 2 starches; 1.5 fats
Prepare frozen steamed vegetable dumplings according to package directions.
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