Nutrition Facts

Serving Size ½ of recipe
Calories 381
Total Fat 10 g
Saturated Fat 1 g
Sodium 283 mg
Total Carbohydrate 63 g
Dietary Fiber 7.5 g
Protein 12 g

Servings and Times

Servings 2

Ingredients and Preparation

Ingredients Measures
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.