Taiwan Green Tea Noodles with Spicy Eggplant, Baby Bok Choy with Crushed Cashews & Sesame Seeds


Serves 2-3

4 ounces Green Tea Noodles cooked al dente
1 Chinese eggplant diced
1/4 red pepper diced
1/4 orange pepper diced
1 tbsp minced garlic
1 tbsp minced ginger
1 small handful baby book choy (rough chop)
6 scallions white and green…thin sliced
1 tbsp spicy soybean paste
1 tsp chili oil
1/2 tsp crushed red pepper flakes
sesame seeds and crushed cashews for garnish
salt and pepper to taste

Directions..Heat a wok or non stick pan on medium high heat and coat with sesame oil..add scallions, garlic and ginger and sauté 2 minutes…add peppers, eggplant and Soybean paste and cook until eggplant is tender and cooked through..(approx 7 minutes)..add bok choy, chili oil and red pepper flakes..once bok choy is wilted fold in Green Tea noodles..adjust seasoning..Top with crushed cashes and sesame seeds…Enjoy🍽

Tips…Be sure eggplant is cooked through..use less soybean paste for a milder dish..Chinese Eggplant skin can be left on


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