Updated: Apr 5
As a part of our homemade take out favorites we made this healthy alternative to a more standard take out option like lo mein.
Stir fry is great as a quick weeknight meal and is a wonderful way to incorporate more vegetables into your day.
2 Tb toasted sesame oil, divided
1/2 medium red onion (58g), thinly sliced
1/2 large red bell pepper (134g), thinly sliced
5 cloves of garlic, minced
1 inch of ginger, minced
1 medium Asian eggplant (160g), cut into 2 inch segments and quartered
1 cup sugar snap peas (100g), roughly chopped
3 large eggs
8 oz (two servings) of Kibun Healthy Noodles, or other rice noodles
2 TB chili paste
2 Tb low sodium soy sauce
1 tsp fish sauce (optional)
1 Tb sesame seeds
1. In a large saucepan, heat 1 Tb of the sesame oil and add the onion, bell pepper, garlic, and ginger. Saute on medium-high heat until all the vegetables are cooked through and are starting to brown.
2. In a microwave-safe bowl, add the eggplant and a scant amount of water. Cover and microwave on high for five minutes.
3. Once vegetables are browning, toss in sugar snap peas and move all of the vegetables to one side of the pan. Crack eggs into the other side. Stir eggs well to scramble through (try to have them touch the vegetables as little as possible to create large scrambled pieces).
4. Drain the eggplant and add to the stir-fry with remaining Tb of sesame oil. Rinse the Kibun noodles in hot water and then add to the stir fry as well. Mix everything together until well incorporated and eggplant has lost some of its water.
5. Add chili paste, soy sauce, and fish sauce (may add more to taste).
6. Plate and top with sesame seeds to serve.
Nutrition Facts (approx.): 1 serving
Total Fat: 25 g
Saturated Fat: 5 g
Sodium: 1190 mg
Total Carbohydrate: 26 g
Added Sugar: 0 g
Dietary Fiber: 11.1 g
Total Protein: 16.6 g
For a vegan or egg-free meal, replace the eggs with pan-fried tofu. Sesame oil has a high smoke point and is one of my favorite oils to cook tofu in.