Eggplant Noodle Lo Mein

Full shameful disclosure: when I go on vacation I usually eat meat and seafood.


A couple weeks ago, I was in Portugal and betrayed veganism. However, eating meat every once in a while ends up inspiring me to veganize or incorporate vegan ingredients in a new way. In this instance, my husband and I had lamb over eggplant noodles.


As a rule, he doesn't care for eggplant, but in this situation he really liked it. As an eggplant lover who usually only gets to eat it at restaurants or when hubby's away, I had to pounce on this opportunity. So here it is: lo mein with eggplant noodles. Swapping out the vermicelli noodles basically makes this dish a pile of veggie goodness with some seasoning. My apologies to the lamb.



Mashed up a previous recipe & another from The Kitchn | Serves: 2 | Time: ~30 min.


Ingredients

1 large #eggplant

3 sliced #mushrooms

1 #carrot, chopped

1/2 red #bellpepper, chopped (I found a very small one and used it whole)

1/2 head of #broccoli, chopped, discard the stem

1/4 red onion, chopped

3 tbsp coconut aminos

3 tbsp EVO, divided

2 tbsp water

1 tbsp agave syrup

2 tbsp tapioca starch

Sesame seeds, to serve


Instructions

Trim the stem from the eggplant, then peel completely. Cut into thin noodles.


Add 1 tbsp of EVO to a frying pan or wok over med-high heat. Add veggies (without eggplant noodles) and saute 5 to 10 minutes or until they’re cooked, but al dente.


Mix the rest of the ingredients (coconut aminos through starch, 2 tbsp of the EVO) in a bowl until well combined. Set aside.


Add the noodles and sauce to the frying pan or wok with the veggies, stir and cook for 3-5 minutes.


Serve with sesame seeds.

© 2018-2020 by Cate Urban | Privacy Policy

  • Instagram - Black Circle