Yes, you read that right, eggplant noodles! This Chinese-inspired dish is low carb, paleo-approved, easy to make, and incredibly delicious. Eggplant noodles are tossed in a five-spice garlic sauce with broccoli, Shiitake, ginger, and scallions with a touch of toasted sesame. This feels as satisfying as a noodle dish, minus the carbs.

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

Serves

6

Cooking Time

22

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Ingredients

For the Eggplant Noodles:

  • 1 medium/large eggplant, peeled

For the Five-Spice Garlic Sauce:

  • 1/4 coconut amino sauce (see notes)
  • 1 tablespoon rice wine vinegar or white vinegar
  • 1/4 teaspoon Chinese five-spice powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ginger powder
  • 1/2 teaspoon powdered stevia
  • 1/2 teaspoon toasted sesame oil

For the Vegetables:

  • 1 broccoli floret chopped into small pieces. 2 heaping cups
  • 8 ounces Shiitake, sliced and stems removed
  • 8 ounces Crimini mushrooms, sliced
  • 2 garlic cloves minced
  • 1/2 teaspoon very thinly grated ginger
  • 4 scallions chopped on the diagonal
  • 1/2 tablespoon oil
  • Cooking spray
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Preparation

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.
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Notes

Coconut aminos are a soy-free alternative to soy sauce or tamari. You can find them at specialty grocery stores.

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