Glass Noodle Bowl with Black Quinoa, Yellow Pepper and Wilted Bok Choy with Chinese Eggplant & Crushed Cashews

Ingredients..Serves 2
4 ounces Chinese Glass Noodles
4-6 slices thick Chinese Eggplant 
1/2 yellow pepper thin sliced
2 scallions thin sliced white and green
4 heads of baby book choy rough chop
1/2 cup cooked black Quinoa
6 cloves minced garlic separated
2 tsp minced ginger
1/4 cup high quality Soy sauce
1 tsp toasted sesame oil
1/2 tsp kosher salt

Directions…cook noodles and Quinoa separately and set a wok on medium heat coated with olive oil sauté 4 cloves of garlic and 1 1/2 tsp ginger for 1 1/2 minutes…quickly add yellow pepper and scallions and salt…sauté 2 minutes…add book soon as it begins to wilt add Quinoa and Noodles..add Soy sauce and sesame oil..fold all together …set a separate non stick pan on medium heat coated with olive oil add remaining garlic and ginger..sauté 1 minute and gently lay Eggplant down and cook until slightly browned and cooked through on each side approx 5-6 minutes..Season lightly with sprinkle of salt..Place noodles on a plate and top with 2-3 slices of Eggplant..garnish with crushed cashews, sesame seeds and scallions …Enjoy🍴

Tips..Rice noodles can be substituted for glass noodles..Skin can be left on Eggplant with no need to peel..

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