Yummy Eggplant Soba Noodles!
Eggplant Soba Noodles! Easy, tasty, fast and SUPER Delish!
**If you are following this recipe as part of my 5-Day Challenge, reach out to me if you need substitutions for specific ingredients or if have a time constaint and want a fast swap! You can also see the videos at the bottom of the 5-Day Challenge for recipe swap ideas.
Here are the ingredients:
3/4 Cup mushroom broth for stir fry
1/2 Container of mushroom broth for soba noodles
2-4 Bundles of soba noodles
1 Yellow pepper
4 Baby Japanese Eggplants
4-5 Green onions
2 Tablespoons Balsamic Vinegar (or Chinese Black Vinegar)
Braggs Amino Acid or Soy
1 Container of tofu
2-3 Teaspoons of Sambal Osek
1 Teaspoon of sesame oil
Black sesame seeds
Open a container of tofu, drain and slice long ways about 1/4 inch. Put in container to freeze. Once frozen, take out and defrost but you will see that tofu has become spongy (neat!) and has a new texture.Cut each long strip into 5 rectangular pieces. Cover in Braggs and balsamic. Put aside.
Boil soba noodles in 1/2 container of mushroom broth. Don’t overcook, so pull out after 5-6 minutes or so. Rinse in cold water so they don’t continue to cook. Set aside.
Slice eggplant, peppers and onions thin and long-ways. Put aside.
Use 1/4 cup mushroom broth and sesame oil (or just mushroom broth) in a heated wok.
Add tofu and its liquid to heated work. Let cook.
Add vegetables and 1/4 cup of mushroom broth and Sambal Olek. WATCH OUT! Spicy. If you don’t like spicy, cut Sambal Olek in half or cut out entirely. Stir to combine.
Add in soba noodles and remaining 1/4 mushroom broth. Stir to combine.
Right before you take off heat to serve, sprinkle with Sesame Seeds.
Plate and serve with chopsticks!
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