Drunken Eggplant Noodles

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Nothing paints a better visual in my mind then when I think about drunken noodles. I can just picture long, fat cartoon noodles dancing around, sloshing their drinks all over the place, yelling slurred words to their fellow drunk noodles. Or later, they’ll just be totally hungover seriously regretting their choices like most people do when they have to spend an entire day in bed due to a hangover. No one is quite sure how drunken noodles came to be named but some theories are that the spice is a great hangover cure or that it was made by someone drunk who just used random ingredients that they had on hand.

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My husband discovered eggplant noodles and was really excited to try them out. Which is saying something because he doesn’t like eggplant very much. He just thinks it’s WEIRD. Because it is. But the best part about eggplant noodles is their spongy texture and the way that they absorb so much flavor from sauces and spices that you cook them with. I knew the first time I tried them that I had to make an Asian dish with them! These eggplant noodles are cut a little thicker than normal spiralized vegetables so that once cooked they are so much like normal udon noodles it will blow your mind! Here is about how big you should make the noodles:

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Be careful not to cut them too small- which means you should get a normal sized eggplant and not the long skinny Japanese ones- or else the noodles will cook down too much and get mushy. I used a mandolin on the biggest setting, but have also cut them with a knife. This dish cooks quickly so make sure that you have all of your ingredients ready before you start heating up the pan. I used Trader Joe’s Wild Caught Red Argentinian shrimp (they are AWESOME) which are sweet kind of like lobster, but this dish would be great with any protein or vegetarian. I didn’t do anything exciting with the shrimp- just olive oil, salt, pepper and a squeeze of lime! The traditional dish uses Thai Basil, which I couldn’t find ANYWHERE. The dish works just as well with normal basil, but if you can find Thai Basil GET IT. Maybe if you enjoy this dish while you are drinking you can prevent that terrible hangover? It’s always worth a shot. Have a great week and enjoy your drunken noodles! I am off on this fall Saturday to rake about a billion leaves…
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Garlic Drunken Eggplant Noodles

Course Main Dish
Cuisine Asian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people

Ingredients

Sauce

  • 1/2 cup Coconut Aminos, or Tamari
  • 3 cloves Garlic Cloves, minced
  • 1 cup Chicken Broth/ Stock
  • 2 tablespoons Honey
  • 1 teaspoon Fish Sauce
  • 1 tablespoon Jalapeno, minced- *more or less depending on what spice level you want
  • 1 teaspoon Sesame oil
  • Salt & Pepper, to taste- how much salt you need will vary if you use coconut aminos or Tamari

Slurry - to thicken sauce

  • 2 tablespoons Cold water
  • 2 tablespoons Arrowroot Powder

Vegetables

  • 1 lb Eggplant, cut into noodle strips ~1/4 inch wide
  • 1 Bell Pepper, diced
  • 1.5 cup Broccoli, chopped into smaller pieces
  • 4 Scallions, chopped to desired size
  • 2 Limes, cut into quarters- optional for serving
  • 1 loosely packed cup Basil, julienned (ribbons)
  • 2 tablespoons Coconut oil or Avocado oil for the pan

Optional- Shrimp

  • 1 lb Shrimp, tails off and deveined
  • 1 tablespoon Olive oil
  • 1 pinch Salt & Pepper,
  • 1/4 Lime, sqeezed for juice
  • 1 tablespoon Coconut oil or Avocado oil for the pan

Instructions

  1. Whisk together all of the sauce ingredients and set aside. If you are adding the shrimp or other protein- add seasonings and set aside.
  2. Prep all of your veggies! Cut your eggplant noodles, broccoli, bell pepper, scallions and basil- putting the broccoli and bell pepper together since they are added at the same time.
  3. Heat a wok or large non-stick skillet on medium high heat. When hot add the coconut oil and allow to melt completely. Add the bell pepper and broccoli and saute for 5 minutes until they are a little browned.
  4. Next, add the eggplant noodles and stir to combine. Cook the eggplant noodles for 8-10 minutes until they get darker in color and tender enough to pierce with a fork. While the eggplant is cooking, mix together your slurry- it should look like milky water when mixed together.
  5. Add the sauce to the eggplant noodles. Allow the sauce to simmer for 5 minutes.
  6. Optional Shrimp- After you add the sauce to the noodles- turn on a second pan to medium heat. When hot, add the coconut oil and allow to melt. Add the shrimp and cook for 2 minutes each side.
  7. After 5 minutes of simmering the sauce, add the slurry and let simmer for another 5 minutes to allow the sauce to thicken.
  8. Just before serving mix in the basil and scallions. Top with sesame seeds and serve with fresh lime wedges.

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