Vietnamese garlic noodles with warm eggplant salad | Sunbasket

Name: Vietnamese garlic noodles with warm eggplant salad | Sunbasket
Ingredients: 1 organic globe eggplant; 6 ounces fresh ramen noodles; 1 wedge organic Savoy or other cabbage (about 7 ounces); 3 ounces braising greens or other leafy greens; Asian seasoning blend (gluten-free tamari - rice vinegar - sesame oil); 2 or 3 cloves organic peeled fresh garlic; Sunbasket vegan “oyster sauce” blend (gluten-free tamari - coconut aminos - canola oil - red miso - dried plums - fresh garlic - molasses - fresh ginger - porcini powder); 4 or 5 sprigs organic fresh mint; 2 tablespoons fried shallots

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These Vietnamese-American garlic noodles are like a grown-up version of childhood buttered noodles, without the dairy; our simple eggplant side is punched up with tamari, rice vinegar, and sesame oil.

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Ingredients

1 organic globe eggplant
6 ounces fresh ramen noodles
1 wedge organic Savoy or other cabbage (about 7 ounces)
3 ounces braising greens or other leafy greens
Asian seasoning blend (gluten-free tamari - rice vinegar - sesame oil)
2 or 3 cloves organic peeled fresh garlic
Sunbasket vegan “oyster sauce” blend (gluten-free tamari - coconut aminos - canola oil - red miso - dried plums - fresh garlic - molasses - fresh ginger - porcini powder)
4 or 5 sprigs organic fresh mint
2 tablespoons fried shallots