Rice Noodles with Eggplant and Mango

How come some weekends are mellow, where you have nothing planned?  That was more or less last weekend- we sat on the roof and enjoyed fresh bruschetta and fresh bread.  This weekend is crazy busy: birthdays, going away parties, celebrations, races and dinners with friends!

When those hectic (but fun) weekends creep up, it’s great to have some food prepared and ready for you in the fridge.  This way, if you need something to eat or snack on, you don’t need to worry about the preparation.

 

This noodle dish I is perfect for those kids of hectic weekends or weekdays.  It can be prepared ahead, and it’s best served cold (which makes it even better for this warmer weather)!

Rice Noodles with Eggplant & Mango
Adapted from: Vegetarian Times (April/May 2012)

Although I had found this recipe originally in Vegetarian Times, it’s actually an excerpt from Plenty by Yotam Ottolenghi.  I couldn’t get my hands on soba noodles, so we made it with rice noodles- equally delicious, and probably a little lighter.  This had fantastic flavors, and looked beautiful on a plate, perfect for a dinner party! 

1 1/2 large eggplants, cut into 1-inch cubes
1-2 tbsp olive oil
1/4 tsp salt
1/4 tsp pepper
1/4 tsp red pepper flakes (optional)
8 oz rice noodles
1 tbsp sesame oil
6 garlic cloves, minced
4 red chili peppers, chopped
1 inch cube ginger, grated
2 tbsp sugar
1/2 tsp rice vinegar
2 tsp soy sauce
1 ripe mango, peeled, cut into thick strips
1 cup chopped cilantro
3/4 cup chopped basil

Preheat the oven to 400ºF.  Spread the eggplant cubes onto a cookie sheet.  Drizzle with olive oil, salt, pepper and red pepper flakes.  Using your hands, spread the olive oil and spices onto all eggplant pieces.  Roast eggplant at 400 degrees for 30 minutes.  With salt, pepper and red pepper flakes.  Once baked, allow to cool and set aside in a large bowl.

Cook the rice noodles according to package.  Once cooked, drain and rinse under cold water.  Drain, and set aside in the large bowl with the eggplant.

In a saucepan, heat the sesame oil.  Then add garlic, red chili peppers, ginger, sugar, rice vinegar and soy sauce.

In a saucepan heat sesame oil.  Then add: garlic, red chili peppers, ginger, sugar, rice vinegary, soy sauce.  Cook on low until the mixture thickens.  Add into the large bowl with the noodles and eggplant.

Lastly, add in the mango, cilantro and bail.  Toss all ingredients together.  Allow to chill in the fridge before serving.

Spicy Vegetable Noodles

This will be a dish we’ll have to remake.  It was amazingly delicious- and healthy (recipe was from Cooking Light).  And it was beautiful to look at (colorful and vibrant), I almost didn’t want to eat it since it would ruin it!  And it was spicy and had cilantro- so we both enjoyed it.  Do I need to convince you any more?  Just try it, I’m sure you’ll fall in love with it too. 

Spicy Vegetable Noodles
Adapted from: Cooking Light Magazine

10 oz rice noodles
4 tbsp peanut oil
2 cups carrots, julienne cut
10 garlic cloves, minced
2 red bell peppers, cut into slices
1 cup green bell pepper, cut into slices
10oz  cremini mushrooms, sliced
3 tbsp lemongrass, chopped
1 tbsp ginger, chopped
1 tbsp red curry paste
2 tsp ground cumin
1 cup vegetable broth
1/2 cup water
5 tsp soy sauce
1 tsp salt
3 green onions, sliced
1/3 cup cilantro, chopped

Cook noodles according to package directions.  Meanwhile, heat 2 tbsp peanut oil on a skillet over medium heat.  Add carrots and garlic to the pan, saute for 2 minutes.  Add bell peppers to the pan and saute for another 2 minutes.  Remove the mixture from the pan, set aside.  Heat the rest of the peanut oil in the pan.  Add mushrooms and saute for 2 minutes.  Add the lemongrass, ginger, curry paste and cumin.   Cook for 1 minute and stir constantly.  Add the broth, water, soy sauce and salt.  Bring to a boil, cover, reduce the heat and simmer until the sauce thickens.  Finally, combine the noodles, carrot mixture, green onions and the sauce.  Divide between 4 bowls and top with cilantro.