Chili Eggplant Noodles

A bowlful of these noodles is a real meal in itself.

2 Tbsp (30 mL) organic sesame oil
3 Tbsp (45 mL) organic vegetable oil
3 Tbsp (45 mL) low-sodium soy sauce or tamari
2 Tbsp (30 mL) red wine vinegar
2 Tbsp (30 mL) honey
1 to 2 red Thai chilies, finely chopped
2 tsp (10 mL) fresh ginger, grated
1 garlic clove, minced
1 large eggplant, cut into 1/2 in (1 cm) dice
1/2 lb (225 g) soba noodles, cooked according to package directions
1 cup (250 mL) snow peas, trimmed and thinly sliced
1 cup (250 mL) frozen, shelled edamame beans, thawed
1 cup (250 mL) bean sprouts
4 green onions, trimmed and finely sliced

Preheat oven to 425 F (220 C).

In bowl, whisk together oils, soy sauce, vinegar, honey, chilies, ginger, and garlic. Adjust sauce to taste with a little more soy, vinegar, or honey. It should have a nice sweet and sour balance. Divide sauce in half.

Toss eggplant with half the sauce and place in single layer on baking sheet. Bake, stirring once, until cooked through and golden, about 20 minutes. Let cool slightly on baking sheet.

Meanwhile, cook soba noodles according to package directions. In large bowl, toss remaining sauce with cooked noodles and set aside.

Toss eggplant into noodles along with snow peas, edamame, bean sprouts, and half the green onions. Divide among serving bowls and garnish with remaining green onions.

Serves 6.

Each serving contains:  309 calories; 10 g protein; 13 g total fat (1 g sat. fat, 0 g trans fat); 42 g carbohydrates; 6 g fibre; 537 mg sodium

source: "Pasta, Pronto!", alive #353, March 2012