Asian

Teriyaki Eggplant Noodle Fry is for Dinner.

Teriyaki Eggplant Noodle Fry takes 15 minutes to prepare.

Teriyaki Eggplant Noodle Fry takes 40 minutes to cook.

Teriyaki Eggplant Noodle Fry makes 2 servings.

The ingredients for Teriyaki Eggplant Noodle Fry are:

Eggplant Marinade:
* Kraft Light Asian Toasted Sesame Dressing, 2 tbsp
*Teriyaki Sauce, 1 Tbsp
*Soy Suace (Lite), 2 Tbsp
* Eggplant, fresh, 250 grams

The Stir Fry:
* Zucchini, 125 grams
* Bell Peppers, 95 grams
* Broccoli, fresh, 140 grams
* Mushrooms, sliced, 75 grams
* Soy Sauce (Lite), 1 tbsp
* Chili Carrot Paste, 1 tsp
* Teriyaki Sauce, 1 tbsp
* Low Sodium Vegetable Broth, 4 Tbsp
* Black Pepper, 2 tsp
* Paprika, 2 tsp
* Cajun Seasoning, 2 tsp (not included in nutritional info)

*Rice Sticks, 4 oz

Here is how you make Teriyaki Eggplant Noodle Fry:

Cut Eggplant in to chunks. Cover well in marinade and bake at 400* for 20 min, flipping once.Cook rice sticks for about 6 min, until tender and set aside.Cut all other veggies in to chunks and cook on med-low heat for 25-30 min, or until broccoli and zucchini are very tender.Mix in noodles and simmer on low heat for another 10 min.Makes 2 rather large servings. Sorry I didn't measure the size of serving.Yummy, yummy in my tummy!Number of Servings: 2Recipe submitted by SparkPeople user ADDILA.

The nutritional information for Teriyaki Eggplant Noodle Fry is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 364.0

• Total Fat: 3.1 g
• Cholesterol: 0.0 mg
• Sodium: 1,688.6 mg
• Total Carbs: 73.8 g
• Dietary Fiber: 10.4 g
• Protein: 13.4 g

Teriyaki Eggplant Noodle Fry is Asian cuisine.

The dietary needs meet for Teriyaki Eggplant Noodle Fry is Vegetarian