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Sorry, that recipe name is a mouthful, but once you get a bite of this yummy noodle bowl in your mouth, you won't care! I had some very late summer eggplant, but you could substitute brussel sprouts, onion, parsnips or just about any other winter veggie. It's a little heavy on the carbs, but it's a hearty meal that will surely fill you up on a cold winter's night. Check out the short video clip to learn two easy ways to de-stem kale.

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156
103.59375

Roasted Squash and Eggplant with Asian Noodles and Crispy Kale

December 1, 2015

30 min or less active, 60 min or less total, fall, main, vegan, winter

Sorry, that recipe name is a mouthful, but once you get a bite of this yummy noodle bowl in your mouth, you won't care! I had some very late summer eggplant, but you could substitute brussel sprouts, onion, parsnips or just about any other winter veggie. It's a little heavy on the carbs, but it's a hearty meal that will surely fill you up on a cold winter's night. Check out the short video clip to learn two easy ways to de-stem kale.


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Information

Servings: 4
Time: About 20 minutes active; 40 minutes total
Price: About $10.45 total; $2.60 per serving
Nutrition (per serving):
Calories: 507
Protein: 8g
Fat: 18.4g
Saturated fat: 1.8g
Carbohydrates: 80.7g
Fiber: 7.5g
Sodium: 1143mg
Cholesterol: 0mg
High In: Vitamins A, B6, C, E, K, Fiber, Folate, Magnesium, Phosphorus, Potassium, Copper, Manganese
Good Source: Calcium, Iron, Thiamin, Niacin, Riboflavin
Low In: Cholesterol

Ingredients

  • 1 butternut squash, about 1 1/2-3/4 lb, peeled and cut into 1/2" pieces
  • 1/2 lb eggplant, peeled and cut into 1/2" pieces
  • 1/4 cup canola oil, divided
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup rice vinegar
  • 2 garlic cloves, minced
  • 1 Tbsp toasted sesame oil
  • 1 Tbsp light brown sugar
  • 8 oz Asian-style noodles
  • 1/2 lb kale, de-stemmed and chopped

Preparation

  1. Preheat oven to 450 degrees F.
  2. Toss squash and eggplant with 2 Tbsp oil and spread out in a single layer on a baking sheet. Roast 15 minutes, and then remove to let cool.
  3. In a small bowl, whisk together soy sauce, rice vinegar, garlic, sesame oil, and brown sugar. Set aside.
  4. Bring a pot of salted water to a boil. Drop in the noodles, cook 2-3 minutes until al dente, drain and set aside.
  5. In a large skillet, heat the remaining 2 Tbsp oil over medium-high heat. Fry the kale 2-3 minutes until crispy and beginning to brown. Drain on a paper towel-lined plate.
  6. To assemble, toss the squash, eggplant, noodles and soy sauce mixture together in a large bowl. Divide equally in to four smaller bowls and top with crispy kale.

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