Savory Stir-Fried Eggplant and Edamame Noodle Bowl
Embrace the flavors of summer with this vibrant and nutritious Stir-Fried Eggplant and Edamame Noodle Bowl. Featuring tender cubes of eggplant and protein-packed edamame, this dish is perfect for a quick weeknight dinner or a healthy lunch the next day. Tossed in a savory soy and mirin sauce, it combines the hearty texture of whole wheat spaghetti with the rich flavors of ginger and garlic, making it both satisfying and energizing. Whether you're a seasoned home cook or a culinary beginner, this dish will impress your palate and nourish your body!
4
Servings
200
Calories
9
Ingredients
Ingredients
eggplant
1 lb (cut into 1-inch cubes)
whole wheat spaghetti
8 ounces (cooked according to package directions)
olive oil
2 tablespoons (for cooking)
onion
1 small (sliced)
gingerroot
2 teaspoons (minced)
garlic cloves
2 (minced)
frozen edamame
2 cups (shelled and thawed)
low sodium soy sauce
1/4 cup
mirin
3 tablespoons ((or substitute with 2 tablespoons agave syrup and 1 tablespoon water))
Instructions
1
Place the cut eggplant in a colander, sprinkle with salt, and let it drain for 15 minutes to remove excess moisture. Rinse thoroughly and pat dry with paper towels to avoid bitterness.
2
Cook the whole wheat spaghetti according to the package instructions, ensuring it's al dente. Once done, drain the pasta, reserving about 2 tablespoons of the cooking water, and set it aside.
3
In a large skillet or wok, heat the olive oil over medium heat. Add the drained eggplant cubes and sliced onion, and sauté for 12 to 15 minutes, stirring regularly, until the eggplant is tender and golden.
4
Add the minced ginger and garlic to the pan, cooking for an additional minute until fragrant.
5
Carefully incorporate the cooked spaghetti, thawed edamame, soy sauce, and mirin (or agave and water mixture) into the skillet. Add the reserved pasta water to help create a rich sauce. Toss everything together, cooking for another 5 minutes until heated through and the flavors meld.
6
Serve the dish hot, garnished with your favorite herbs or sesame seeds if desired, and enjoy the healthy goodness!
Nutrition Information
4.5g
Fat
8.8g
Protein
5g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the Savory Stir-Fried Eggplant and Edamame Noodle Bowl?
It is a nutritious dish featuring tender eggplant, protein-packed edamame, and whole wheat spaghetti tossed in a savory soy-mirin sauce.
How many servings does this recipe provide?
This recipe makes 4 servings.
What is the calorie count per serving?
Each serving contains 200 calories.
Is this recipe considered vegetarian?
Yes, it is a vegetarian-friendly one-dish meal.
Why do I need to salt the eggplant before cooking?
Salting helps remove excess moisture and prevents the eggplant from becoming bitter.
How long should I let the eggplant drain?
Let it drain in a colander for about 15 minutes.
What should I do after draining the eggplant?
Rinse it thoroughly and pat it dry with paper towels to avoid bitterness.
What type of pasta is recommended?
Whole wheat spaghetti is used for its hearty texture and nutritional benefits.
How much olive oil is required?
The recipe calls for 2 tablespoons of olive oil for cooking.
What can I substitute for mirin if I do not have it?
You can use a mixture of 2 tablespoons of agave syrup and 1 tablespoon of water.
How much protein is in one serving?
There are 8.8 grams of protein per serving.
What kind of soy sauce should I use?
Low sodium soy sauce is recommended.
How much gingerroot is needed?
Use 2 teaspoons of minced gingerroot.
How many garlic cloves are in the recipe?
The recipe requires 2 minced garlic cloves.
What is the fat content per serving?
Each serving contains 4.5 grams of fat.
How much fiber does this dish provide?
Each serving provides 5 grams of fiber.
How long should I sauté the eggplant and onion?
Sauté them for 12 to 15 minutes until the eggplant is tender and golden.
Should I reserve any pasta cooking water?
Yes, reserve about 2 tablespoons of the cooking water to help create the sauce.
When do I add the garlic and ginger to the pan?
Add them after the eggplant and onion are tender, cooking for one additional minute until fragrant.
Is the edamame used fresh or frozen?
The recipe calls for 2 cups of frozen edamame, shelled and thawed.
What tags are associated with this recipe?
Tags include stir-fry, eggplant, edamame, noodles, healthy, and vegetarian.
Can I use a wok for this recipe?
Yes, a large skillet or a wok can be used to prepare this stir-fry.
How do I ensure the spaghetti is cooked correctly?
Cook it according to package instructions until it is al dente.
What is the texture of the eggplant in this dish?
The eggplant becomes tender and golden after being sautéed for the recommended time.
Is this recipe suitable for a quick weeknight dinner?
Yes, it is designed for a quick weeknight dinner or a healthy lunch.
Can I garnish this dish?
Yes, it can be garnished with fresh herbs or sesame seeds if desired.
What is the preparation for the onion?
One small onion should be sliced.
How many ingredients are in this recipe?
There are 9 main ingredients listed.
How much eggplant do I need?
You need 1 lb of eggplant, cut into 1-inch cubes.
What category of meal is this?
This is categorized as a One Dish Meal.