Sweet and Spicy Eggplant and Veggie Noodles
Recipe for the week of September 18-22, 2023 *Please Note: Ingredients and recipes are subject to change due to product availability and teacher’s discretion.
Servings Prep Time
Yield4 servings 15minutes
Cook Time
25minutes
Servings Prep Time
Yield4 servings 15minutes
Cook Time
25minutes
Ingredients
  • 12-ounces Rice Noodles
  • 1tablespoon sesame oil
  • 6-ounces Button Mushroomssliced
  • 1 green bell peppersliced
  • 4cloves garlicminced
  • 2cups eggplantcooked, cut in small pieces
  • 1/4teaspoon Salt
  • 1/4teaspoon black pepper
  • 4 green onionschopped
For Spicy Thai Sauce
  • 1cup vegetable broth
  • 1/2cup soy sauce
  • 3tablespoon brown sugar
  • 1tablespoon Sriracha sauce
  • 1teaspoon gingerpeeled and minced
  • 1teaspoon gingerpeeled and minced
Instructions
Cook the Noodles
  1. Cook the noodles according to package directions.
Make the Sauce
  1. Whisk all the sauce ingredients together in a medium size bowl and set aside.
Saute the Vegetables
  1. Heat the sesame and veggie oil in a skillet over medium-high heat. Add the sliced mushrooms to the skillet and cook for about 5 minutes or until the mushrooms begin to brown, stirring them occasionally. Once the mushrooms have browned, add the sliced peppers and garlic, and cook for an additional 3 minutes until the peppers begin to soften.
Finish the Noodles
  1. Add the chopped chicken to the skillet and toss everything together, then pour the sauce and stir. Cook for 2 more minutes until the sauce comes to a boil. At this time, you can taste and season with salt and pepper if needed. Add cooked noodles and toss everything together. The noodles will absorb all the extra sauce.
Garnish and Serve
  1. Garnish with chopped green onions and serve.