Paleo eggplant noodle chow mein

Eggplant noodles! Low carb, paleo approved, easy to make and incredibly delicious.
Eggplant noodles tossed in a five spice garlic sauce with broccoli, shiitake, ginger & scallions with a touch of toasted sesame. This feels as satisfying as a noodle dish minus the calories.

For eggplant noodles:
1 medium/large eggplant

For five spice garlic sauce:
1/4 coconut amino sauce, a Paleo friendly soy alternative
1 tbsp rice wine vinegar (or white vinegar)
1/4 tsp Chinese five spice powder
1/2 tsp garlic powder
1/4 tsp ginger powder
1/2 tsp powdered stevia
1/2 tsp toasted sesame oil

For vegetables:
1 broccoli floret chopped into small pieces, 2 heaping cups
8 oz shiitake sliced stems removed
8 oz crimini mushrooms sliced
2 garlic cloves minced
1/2 tsp very thinly grated ginger
4 scallions chopped on the diagonal
1/2 tbsp oil
cooking spray

View the full recipe at Pure Foods Blog →