Ginger Noodles with steak, eggplant and mushrooms

1 package Asian noodles (I buy frozen ones that need to be boiled for only 1-2 minutes) cooked according to package directions
1 tsp sesame oil 
1 small eggplant, cubed and salted (wipe off salt after to absorb excess moisture)
1 box of mushrooms, sliced 
5 cloves garlic, peeled and minced 
1 inch knob of fresh ginger, peeled and minced 
2 tbsp Olive oil or grapeseed oil to sauté 
3 tbsp soy sauce 
3 tbsp rice vinegar 
1 tbsp honey 
1 tsp sriracha hot sauce 
1 cooked rib steak, thinly sliced against the grain (see my London broil recipe for my favourite steak marinade) 
Sesame seeds and fresh basil for garnish
In a large saucepan, over medium heat, heat oil and sauté eggplant and mushrooms. Once softened, add ginger and garlic and continue for sauté for another minute or 2. 
Add soy sauce, rice vinegar, honey and hot sauce. Allow to simmer for 2-3 minutes. 
In the meantime, drizzle sesame oil onto noodles. 
Mix noodles into soy sauce and vegetable mixture, making sure that the noodles absorb the sauce. You may want to add an extra tbsp soy sauce if the vegetables absorbed too much of the liquid. 
Remove from heat, top with steak, mushrooms and eggplant! 
Garnish with basil and sesame seeds.

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