Spicy Rice Noodles
INGREDIENTS:
2 tbsp olive oil (optional)
1 onion (chopped)
2 eggplants (medium size, cut in small cubes)
2 1/2 cups mushrooms (cut in small cubes)
1 carrot (medium size, shredded)
8 oz rice stick pasta (uncooked)
5 tbsp soy sauce
4 tbsp all natural peanut butter
4 tbsp maple syrup
2 tbsp apple cider vinegar
1/2 tsp red chilli powder
cilantro to garnish (optional)
Tip:
This dish also tastes delicious with any other kind of pasta (e.g. spaghetti, linguine, etc.)
STEPS:
1. In a big frying pan, add olive oil (or sauté with water, if you cook oil free) and chopped onion. Stir and sauté for about 5 min on medium to high heat.
2. Add eggplant and mushrooms and stir and sauté for about 10-15 min on medium to high heat. Add some water if ingredients start sticking to pan.
3. Meanwhile, bring water to boil in a medium size pot and add rice stick pasta to it. Cook according to packaging information (approx. 10 min).
4. In a high glass jar, add all spices and stir well.
5. Add half of the liquid spice mix and shredded carrot to the pan and stir in well. Let simmer for 3 min on low heat.
6. When pasta is cooked, drain the remaining water and set aside.
7. Add remaining liquid spice mix to pan and stir in well. Then add pasta and combine everything together.
COOKING TIME:
30 min.
