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Whisk together all of the sauce ingredients and set aside. If you are adding the shrimp or other protein- add seasonings and set aside.
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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.
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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.
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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.
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Add the sauce to the eggplant noodles. Allow the sauce to simmer for 5 minutes.
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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.
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After 5 minutes of simmering the sauce, add the slurry and let simmer for another 5 minutes to allow the sauce to thicken.
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Just before serving mix in the basil and scallions. Top with sesame seeds and serve with fresh lime wedges.