Ingredients
- 8 ounces soba noodles, pasta, or rice noodles
- Shiitake mushrooms
- Eggplant
- Red peppers
- Chopped scallions
- Sesame seeds
- Peanut Sauce
- Crushed peanuts
- Leftover peanut noodles
- Lettuce cups
- Sriracha
- Crushed peanuts
- Ponzu sauce for dipping (or ½ soy sauce, ½ rice vinegar)
- (optional - extra peanut sauce)
Instructions
- Cook your noodles according to the package directions.
- Heat a skillet to medium, add a little oil. Add the mushrooms & eggplant and let cook for a few minutes until the mushrooms and eggplant become soft. Add the red pepper and scallions and cook for a few minutes more. Add a splash of soy sauce and remove the pan from the heat.
- Toss noodles with peanut sauce and add the veggies.
- Top with sesame seeds and crushed peanuts. Serve warm or cold.
- Place leftover noodles in lettuce cups and add sriracha and more crushed peanuts on top. Dip in ponzu sauce and enjoy!