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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.