9.10.2011

Asian Noodle Goodness

I've been looking for some hearty, healthy meals to eat before my long runs with Team in Training and came across this one in Bon Appetite's Easy Fresh Cookbook I got at the Benicia Library a few weeks ago. So I made this meal last night and ran 8 miles this morning and it felt great! It was like eating fuel for my body and I think it made a difference. And I had plenty of left overs for lunch today for a great recovery meal. I highly recommend it.

Asian Noodle Salad (serves 4)
Ingredients
  • 1 lb of Eggplant cut up into smallish pieces
  • 8 ounces fresh shitake mushrooms stemmed (I used dried and it turned out fine)
  • 2 bunches of green onions
  • ¼ cup sesame oil
  • 6 ounces Soba Noodles (can be found in natural or Asian food section of your grocery store)
  • 8 oncues sugar snap peas, trimmed
  • 7 tablespoons hoisin sauce
  • Juice from 2-3 limes (about 3-4 tablespoons)
  • 1 ½ tablespoons of fresh ginger
  • 4 teaspoons finely grated lime peel

Directions
Combine eggplant, mushrooms and green onions and add oil. Toss and sprinkle with salt and pepper. Either grill or saute over medium high heat turning often until tender, about 7-10 minutes. Meanwhile, cook noodles in a pot of boiling salted water for about 3 minutes or until tender but still has a bite. Add sugar snap peas to boiling water and cook about a minute longer. Drain well and transfer noodles to a large bowl with veggies. Whisk together hoisin sauce and all remaining ingredients and add to noodle mixture. Season with salt and pepper and you are done.

I made some beef for Chris because he always needs meat with a meal, but I ate mine without and it was perfect.


And look, evidence that I loved it...




Now time to watch some Seminole Football!! Go Noles!

Enjoy!

{Erica}

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