Glass Noodles with Eggplant and Pepper

Glass Noodles with Eggplant and Pepper

25 min
Easy
1 serv.
326 g / 1 serv.

Rating

Average rating:—

Description

Asian dish of glass noodles with vegetables in teriyaki sauce

  1. Soak glass noodles in hot water for 5-7 minutes, then drain
  2. Cut eggplant into thin strips, pepper into slices, grate carrot on a Korean carrot grater
  3. Mince garlic, grate ginger, chop green onion
  4. Heat sunflower oil in a wok or pan over high heat
  5. Stir-fry eggplant for 2-3 minutes until softened
  6. Add carrot, pepper, garlic and ginger, cook for 2 more minutes, stirring
  7. Add glass noodles and teriyaki sauce, mix and heat for 1-2 minutes
  8. Remove from heat, add green onion and parsley, mix
  9. Plate the dish, sprinkle with sesame seeds and remaining green onion
287
88 kcal / 100 g
kcal
3.3 g
1.0 g / 100 g
Protein
44.9 g
13.8 g / 100 g
Carbohydrates
12.0 g
3.7 g / 100 g
Fats