Mongolian Eggplant Noodles

As my daughter gets older, I am realizing I need a lot more quick pasta meals on the site. She often grabs lunch when at work so needs something lower and filling to make for dinner. Asian inspired dishes are always a favorite for her. You could easily replace the eggplant slices with portobello mushrooms or Amber’s Universal Ground Beef recipe.

Mongolian Eggplant Noodles

As my daughter gets older, I am realizing I need a lot more quick pasta meals on the site. She often grabs lunch when at work so needs something lower and filling to make for dinner. Asian inspired dishes are always a favorite for her. You could easily replace the eggplant slices with portobello mushrooms or Amber’s Universal Ground Beef recipe.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Phe: 129 mg

Servings: 1 bowl

Course: Dinner, Entrees

Calories: 666

Ingredients Method Nutrition Notes

Nutrition

Serving: 1bowl (380 g)Calories: 666kcalProtein: 2.93gPhe: 129mgPKU Exchanges: 8.6exch

Ingredients

  

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Sauce

• 1 teaspoon La Choy Soy Sauce
• 2 teaspoons Bragg’s Coconut Aminos
• 2 teaspoons Hoisin Sauce
• 1 1/2 teaspoons Brown Sugar
• 1 teaspoon Toasted Sesame Oil
• 1/4 teaspoon Sambal Oelek Chili Paste
• 1/4 teaspoon White Pepper

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• 1 tablespoon Canola Oil
• 1/2 cup Eggplant peeled and sliced thin

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• 1/2 teaspoon Canola Oil
• 1/4 teaspoon Red Pepper Flakes or to taste
• 1/4 cup Raw Onions sliced very thin
• 1/4 cup Raw Bell Peppers sliced very thin
• 1 Garlic minced
• 1 teaspoon Ginger Root grated

—

• 100 g Aproten Linguini or Spaghetti
• 1/4 cup Reserve Pasta Water
• 1/4 cup Vegetable Broth
• 1/2 teaspoon Bisto Original gravy granules or a 1/2 tsp of Better than Bouillon Vegetarian Beef Flavor

—

• 2 teaspoons Scallions, white & green parts thinly sliced on a diagonal

Method

 

1. Prep all of the veggies as directed
   
2. Whisk soy sauce, coconut aminos, hoisin sauce, brown sugar, samba oleek, sesame oil and white pepper in a medium sized bowl. Add in the thinly sliced eggplant and marinate. Set aside.
   
3. Bring 4 quarts water with 1 teaspoon of salt to boil in a large pot. Add low protein noodles and cook for 4 minutes. Noodles will be slightly undercooked. Set aside 1/4 cup of the starchy pasta water. Drain the rest and set aside.
4. Combine the pasta water, the vegetable broth and the bits or better than bouillon vegetarian beef base in a bowl. Set aside.
5. Heat 1 tablespoon of the vegetable oil in a wok or a medium skillet over medium high heat. Remove the eggplant from the marinade and add in a single layer to the pan. (Keep th remaining marinade). Cook, without stirring, 2 minute. Turn the slices over and cook another 2 minutes, until nicely browned. Transfer to a bowl.
   
6. There will be lots of browned bits in the pan from the eggplant. Do not rinse it. Return skillet to medium high heat, add 1 teaspoon vegetable oil and the red pepper flakes. Add the onions and peppers, stirring occasionally for 2 minutes. Add in the eggplant slices with the minced garlic and ginger. Saute for 30 seconds.
7. Add the pasta water/veg broth mix to the pan. Scrape up those browned bits — there is lots of flavor in them. Add in the remaining marinade and the semi-cooked noodles. Cover and simmer on medium heat until the majority of the liquid has been absorbed, about 4 minutes. Garnish with the scallions.

Notes

Flexi-Phe: If you need to make this dish higher in protein, use rice noodles.

For the Family: Quadruple the sauce recipe, boil high protein spaghetti, follow instructions above and add ground beef or marinated thinly sliced steak or chicken breast (adding only two tablespoons per serving the marinade to the meat as you will need to discard what remains after the meat was soaking in it) for 20 minutes up to overnight.

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