May 24, 2018 0 Comments

 

Ingredients:

▻▷

50g

2 ½  tbsp

Creamy Peanut Butter (Click here for recipe)

▻▷

1/2 tbsp

1/2 tbsp

Soy Sauce

▻▷

1/2 tbsp

1/2 tbsp

Rice Vinegar

 ▻▷
1 tbsp 1 tbsp Spicy chilli oil
▻▷ 1/2 tbsp 1/2 tbsp Sesame oil
▻▷ 1 1 Clove Garlic finely minced
▻▷ 2.5 cm 1 inch Ginger, finely minced
▻▷ 1 1 Red Chilli, finely chopped
▻▷ 50/70 g 6 Nests Noodles
▻▷ 2 2 Spring Onions, coarsely chopped
▻▷ 2 tbsp 2 tbsp Sesame Seeds
▻▷ 250 g 2 cups Eggplant cubed
▻▷ 150 g 2 cups Soybean sprouts rinsed
▻▷ 1 tbsp 1 tbsp Extra Virgin Olive oil
▻▷ 6 tbsp 6 tbsp Water

 

Directions:

  1. Place a large pot of water on the stove and bring to a boil. Add the noodles of your choice and cook according to directions. Drain and reserve.
  2. In a medium pan with lid, cook the eggplants covered at medium heat for 10 minutes with the olive oil and 3 tbsp of water.
  3. In the meantime, in a large bowl place the peanut butter (click here for how to make peanut butter in a Premier Chocolate Refiner), soy sauce, rice vinegar, spicy chili oil, sesame oil, garlic and ginger. Whisk together until smooth adding 3 tablespoon of water. Adjust by adding more if paste is too thick;
  4. After the 10 minutes have passed and the eggplants are almost done,  add the soy bean sprouts and cook for 2 more minutes;
  5. Add the noodles to pan just long enough to reheat.
  6. Stir the noodles and vegetables into the peanut butter sauce until well combined.
  7. Can be served hot or cold with spring onions, and sesame seeds sprinkled on top if desired.

         

Yield: Lunch/Dinner for 2.

 



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