yes you read that right, Eggplant noodles! low carb, Paleo approved, easy to make and incredibly delicious.
Eggplant noodles tossed in a five spice garlic sauce with broccoli, shiitake, ginger & scallions with a touch of toasted sesame. This feels as satisfying as a noodle dish minus the calories.

difficulty level: easy

yield: 6 servings

equipment needed:
- vegetable mandolin such as

  • non stick 12" ceramic pan such as

prep time: 10 minutes

cook time: 22 minutes

what you need:

for eggplant noodles:

  • 1 medium/large eggplant peeled, sliced lengthwise on the thinnest julienne setting on a mandolin
  • spread noodles out on 2 kitchen towels, salt liberally, let sit for 15 minutes, rinse in colander, drain and place on clean towel to dry a bit. This is one recipe where eggplant is just fine slightly wet

for five spice garlic sauce:

  • 1/4 coconut amino sauce, a Paleo friendly soy alternative (link below)
  • 1 tbsp rice wine vinegar (or white vinegar)
  • 1/4 tsp Chinese five spice powder
  • 1/2 tsp garlic powder
  • 1/4 tsp ginger powder
  • 1/2 tsp powdered stevia
  • 1/2 tsp toasted sesame oil

for vegetables:

  • 1 broccoli floret chopped into small pieces. 2 heaping cups
  • 8 oz shiitake sliced stems removed
  • 8 oz crimini mushrooms sliced
  • 2 garlic cloves minced
  • 1/2 tsp very thinly grated ginger
  • 4 scallions chopped on the diagonal
  • 1/2 tbsp oil
  • cooking spray

what to do:

for five spice garlic sauce:

  • mix all ingredients well, divide into 2

for eggplant noodles:

  • preheat 12" non stick pan on medium high, spray with oil
  • add all eggplant noodles, cook stirring/flipping 6 minutes
  • add 1/2 of sauce mixing well
  • cook 3 minutes more, transfer to tupperware set aside

for veggies:

  • increase heat to high, spary pan, add all mushrooms, cook 7 minutes until browned
  • add broccoli with 3 tbsp of water, mix well, saute 4 minutes
  • reduce heat to medium
  • add scallions saute 1 minute, move all veggies to edges of pan
  • mix oil grated garlic and ginger, add to middle of pan, saute 45 seconds
  • pour remaining sauce over garlic ginger and mix everything well,
  • remove veggies form heat, add to eggplant noodles mix well, sprinkle with sesame seeds & extra scallions, serve warm, you can add just a touch of extra sesame oil, careful that stuff is powerful :)

recommended ingredients:
paleo coconut aminos, a healthy tasty paleo soy sauce alternative:

cho mein recipe,