Ingredients

115 g Rice noodles

140 g Onion

300 g Eggplant

225 g Bell pepper (paprica)

20 g Garlic

80 g Korean carrots (Rimi)

20 g Ginger (may not like it)

Ingredients for Sauce

50 g Teriyaki sauce

20 g Sesame seed oil (or extra virgin olive oil)

5 g Honey

5 g Sesame seeds for sprinkling (or can be added immediately to teriyaki sauce)

Directions

Sprinkle noodles with lukewarm water and leave for 30 minutes.

Fry sliced onion and garlic in a pan smeared with oil and heated vigorously for a few minutes.

Eggplant and paprika are removed from the middle and cut into strips.

Add eggplant, peppers to the pan and fry them.

In a bowl, mix teriyaki, honey, ginger, paprika and add to the pan. Bake for a few more minutes.

Add glass noodles to vegetables, Korean carrots and fry for a few more minutes.

Serve sprinkled with sesame seeds.

Nutrition Facts

Finished product weight 891

Servings 0

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Rice noodles with vegetables in teriyaki and honey sauce

Select the amount of the donation