Recipe: Stir-Fried Noodles

Stir-Fried Noodles Recipe

Eggplant and ginger are a natural flavor pairing especially in this stir-fried noodles DIY recipe! Eggplant contains an antioxidant called nasunin which fights free radical damage in the body the source of disease development and premature aging. Ginger is an anti-inflammatory that aids digestion. Yup, go on and say it, “Simply Amazing!” Makes 4 servings.

Stir-Fried Noodles Ingredients

  • 1 pound eggplant, cut into 1 -inch cubes
  • 8 ounces thin whole wheat spaghetti
  • 2 tablespoons olive oil
  • 1 small onion, sliced
  • 2 teaspoons ginger root, minced
  • 2 cloves garlic, minced
  • 2 cups frozen, shelled edamame, thawed
  • ¼ cup low sodium soy sauce
  • 3 tablespoons mirin (or 2 tablespoons agave syrup and 1 tablespoon water)


  • Place eggplant cubes in a colander. Sprinkle with salt and let drain for 15 minutes. Rinse and pat dry with paper towels.
  • Prepare spaghetti according to package directions. Drain, reserve 2 tablespoons of pasta water, and set aside.
  • While pasta is cooking, heat oil in a large pan. Add eggplant and onions. Cook for 12 to 15 minutes, until eggplant becomes tender.
  • Stir in ginger and garlic for 1 minute. Add pasta, edamame, soy sauce, mirin, and the reserved pasta water. Cook until warmed through, about 5 minutes.

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