Paleo Eggplant Noodle Chow Mein
[Vegan, Gluten-Free]

To Prep the Noodles:

1. Peel the eggplant then slice it lengthwise, on the thinnest julienne setting on a mandolin. Spread noodles out on two 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.

To Make the Sauce:

1. Mix all ingredients well and divide into two portions.

To Cook the Noodles:

1. Preheat 12-non-stickstick pan on medium-high and spray with oil.
2. Add all eggplant noodles, cook stirring/flipping 6 minutes.
3. Add half of sauce, mixing well.
4. Cook 3 minutes more, transfer to a container, and set aside.

To Make the Vegetables:

1. Increase heat to high, spary pan, add all mushrooms, and cook 7 minutes until browned.
2. Add broccoli with 3 tablespoons of water, mix well, and sauté for 4 minutes.
3. Reduce heat to medium.
4. Add scallions saute 1 minute, then move all vegetables to the edge of the pan.
5. Mix oil grated garlic and ginger, add to middle of pan, and sauté for 45 seconds.
6. Pour remaining sauce over garlic ginger and mix everything well.
7. Remove vegetables from heat, add to eggplant noodles mix well, and sprinkle with sesame seeds and extra scallions. Serve warm.