Nutrition Facts

Serving Size½ of recipe
Total Fat10 g
Saturated Fat1 g
Sodium283 mg
Total Carbohydrate63 g
Dietary Fiber7.5 g
Protein12 g

Servings and Times


Ingredients and Preparation

Asian egg noodles4 ounces
Sugar snap peas, trimmed1 cup
Canola oil1 tablespoon
Eggplant, unpeeled and cut into ½-inch cubes½ (about 2-3 cups)
Shitake mushrooms, stemmed and coarsely chopped4 ounces
Scallions, trimmed and sliced4
Hoisin sauce2 tablespoons
Juice of 1 lime
Ground ginger¼ teaspoon
Freshly ground pepper to taste
  1. Directions
  2. Cook noodles according to package directions (but omit fat and salt), adding peas during the last minute of cooking. Drain and set aside.
  3. Meanwhile, heat oil in a large skillet over medium-high heat. Add eggplant, mushrooms, and scallions, and sauté 5-7 minutes, until tender.
  4. Whisk together hoisin sauce, lime juice, ginger, and pepper.
  5. Toss noodles with eggplant-mushroom mixture and dressing, and serve.