A hearty, delicious dish that can be made with almost any of the vegetables you have in the house: you just need the one crucial ingredient: sweet chili sauce. See the link in the post above to order it directly from Amazon! To make a vegan version, simply omit the egg.
116 oz CartonVegetable stockWill only use about a half of this carton on average.
1 LargeEggplant (about 2 cups)
1 Red bell pepper, sliced
1Yellow zucchini, sliced
4TablespoonSoy sauceMay use more or less to taste.
4TablespoonSweet chili sauceMay use more or less to taste.
2 TablespoonsRoasted cashew nuts
1TablespoonFresh Cilantro Leaves
Slice onions, mushrooms, and bell pepper thinly. Chop eggplant and zucchini into 1/2 inch cubes.
Prepare a medium size pot for boiling water.
Whisk eggs and set aside.
Heat oil in a wide skillet or wok and add onions, cook until soft
Add chopped eggplant to wok or skillet: cook on medium high, adding vegetable stock little by little to soften the eggplant pieces. Cook until eggplant is very, very soft.
Add zucchini and cook until soft.
Add mushrooms and pepper and cook util soft.
Add the sugar, about a half cup more of the vegetable stock, the juice of the lime, and the sweet chili sauce.
Turn off heat from wok.
Pour vegetable mixture into a bowl, leaving the wok / skillet empty.
Cook the noodles according to instructions on pack: usually this means boiling them for a few minutes and then draining and rinsing under cold water.
Once noodles are cooked and drained, pour whisked eggs into empty wok and begin to scramble.
Before they are quite finished, add noodles and stir together.
Pour vegetables over noodles and stir.
Warm until everything is to desired temperature. Add crushed cashews on top and extra sweet chili sauce to taste. May garnish with cilantro if desired.