Thai-Inspired Eggplant Noodles

I had two pretty eggplants from Imperfect Foods, a giant box of amazing avocados from my super cousin, and the will to cook something tasty. It was well received!

Ingredients

  • 1 lb spaghetti
  • 2 medium to large eggplants peeled and cut in small cubes
  • 2 T olive oil
  • 2 T toasted sesame oil
  • 4 cloves garlic, minced
  • 1 T fresh ginger, minced or 1.5 tsp powdered gingerĀ 
  • 1 red pepper, diced
  • 2 cups veggie or faux chicken broth
  • 4 T soy sauce
  • 3 T balsamic vinegar
  • 2 T brown sugar
  • 2 tsp sriracha
  • 1 T cornstarch
  • 1 cup roasted peanuts, coarsely chopped, if desired
  • Baked tofu cubes, seasoned with soy sauce, and chili pepper flakes, if desired
  • Chopped scallions, if desired
  • Diced fresh avocado if desired

Process

  • Saute garlic, ginger, red pepper in the olive oil and 1 T of the sesame oil
  • Add 1.5 cups broth, soy sauce, vinegar, sriracha, and sugar and mix until sugar dissolves
  • Add eggplant and fold to coat
  • Bring to a simmer and cook covered until eggplant is soft
  • Prepare pasta per directions, then drizzle with the rest of the sesame oil
  • Whisk the cornstarch into the remaining .5 cup of broth and add to the pan
  • Continue to simmer and stir until it thickens
  • Reduce heat and cook 5-10 more minutes to allow taste to develop
  • Gently toss with the pasta
  • Add tofu, peanuts, scallions, and avocado to taste and serve

Vegan Spicy Peanut Noodles

This is modeled after a Thai noodle recipe, but I hate to say that it’s Thai noodles because it’s been modified so much. So, you can be the judge!

Ingredients

  • 1 lb spaghetti
  • 1 red bell pepper, sliced into thin strips
  • 1 cucumber, seeded and diced
  • 1 large carrot, peeled and then using peeler, make strips
  • 2 green onions, diced
  • 1 handful of cilantro, chopped
  • Sesame seeds Creamy peanut butter
  • 2/3 cup crunchy peanut butter (or Ā½ cup smooth peanut butter and 1/4 cup chopped peanuts)
  • 1/3 cup hot water (or 1/4 cup if using smooth peanut butter)
  • 4 tablespoons soy sauce or Bragg’s aminos
  • 2 tablespoons agave syrup
  • 1 tablespoon spicy Thai chili paste or hot sauce
  • Juice of one lime
  • 1 tablespoon of minced ginger
  • 1 tablespoon of minced garlic
  • 1 tablespoon sesame oil
  • sesame seeds

Process

Cook pasta al dente.

Prepare all vegetables and cilantro and set aside.

While pasta is cooking, combine all other ingredients except nuts and seeds, to make sauce. This might be easier in a blender.

When pasta is prepared, drain, add vegetables and sauce and gently toss. It is easier said than done, but if the pasta is hot and the water used was also very warm, that will help.

Sprinkle with nuts and seeds and serve.