Chili Eggplant Noodles - alive magazine

Name: Chili Eggplant Noodles - alive magazine
Ingredients: 2 Tbsp (30 mL) organic sesame oil; 3 Tbsp (45 mL) organic vegetable oil; 3 Tbsp (45 mL) low-sodium soy sauce or tamari; 2 Tbsp (30 mL) red wine vinegar; 2 Tbsp (30 mL) honey; 1 to 2 red Thai chilies, finely chopped; 2 tsp (10 mL) fresh ginger, grated; 1 garlic clove, minced; 1 large eggplant, cut into 1/2 in (1 cm) dice; 1/2 lb (225 g) soba noodles, cooked according to package directions; 1 cup (250 mL) snow peas, trimmed and thinly sliced; 1 cup (250 mL) frozen, shelled edamame beans, thawed; 1 cup (250 mL) bean sprouts; 4 green onions, trimmed and finely sliced

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A bowlful of these noodles is a real meal in itself. 2 Tbsp (30 mL) organic sesame oil 3 Tbsp (45 mL) organic vegetable oil 3 Tbsp (45 mL) low-sodium soy sauce…

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