Eggplant Noodles

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Closed Up Shot of Eggplant Noodles
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With the keto diet, as with any diet, it's essential to get in those veggies. And these Eggplant Noodles help you do just that. Japanese eggplants are used in this recipe, the benefits of this eggplant variety are that there are fewer and smaller seeds as well as they are longer and firmer in texture to get that real noodle feel. Best part about eggplant is they soak up all the flavors like a sponge. 

Eggplant noodles are tossed in toasted sesame seed oil, seeds, soy sauce and garlic chili paste, so you have umami, savory, and heat in one bite. Then these eggplant noodles are topped with chopped roasted salted peanuts for saltiness, smokiness, and crunch. Finally, they're garnished with green onions for even more Asian flavors. Serve as a side dish, or double the recipe to make it a meal, top with some grilled beef, chicken, or shrimp. Yum!

Author: Chigoziri Nwachuku
Average: 5 (3 votes)
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins



Using a mandolin with a julienne attachment, julienne the eggplant.
Overview of Japanese eggplant being sliced using a mandolin
Heat up a large skillet to medium heat and add in the sesame oil 
Arial view of sesame oil being heated in a large pan
Add garlic and sauté for 30 seconds 
Arial view of garlic being sauteed in a pan
Add eggplant noodles and sauté for 4 minutes.
Eggplant noodles being added to a pan
Add sambal oelek and soy sauce, toss well and remove from the heat.
Overview of eggplant noodles being tossed with sambal and soy sauce
Twirl into bowls, topping with toasted sesame seeds, chopped peanuts and green onions.
Sideview of a bowl of eggplant noodles garnished with peanuts, sesame seeds and green onion

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eggplant noodles, recipe, noodles, spicy, vegetarian, how to make, lasagna, easy

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