Teriyaki Eggplant Noodle Fry

Eggplant Marinade:
* Kraft Light Asian Toasted Sesame Dressing, 2 tbsp
*Teriyaki Sauce, 1 Tbsp
*Soy Suace (Lite), 2 Tbsp
* Eggplant, fresh, 250 grams

The Stir Fry:
* Zucchini, 125 grams
* Bell Peppers, 95 grams
* Broccoli, fresh, 140 grams
* Mushrooms, sliced, 75 grams
* Soy Sauce (Lite), 1 tbsp
* Chili Carrot Paste, 1 tsp
* Teriyaki Sauce, 1 tbsp
* Low Sodium Vegetable Broth, 4 Tbsp
* Black Pepper, 2 tsp
* Paprika, 2 tsp
* Cajun Seasoning, 2 tsp (not included in nutritional info)

*Rice Sticks, 4 oz

Cut Eggplant in to chunks. Cover well in marinade and bake at 400* for 20 min, flipping once.

Cook rice sticks for about 6 min, until tender and set aside.

Cut all other veggies in to chunks and cook on med-low heat for 25-30 min, or until broccoli and zucchini are very tender.

Mix in noodles and simmer on low heat for another 10 min.

Makes 2 rather large servings. Sorry I didn't measure the size of serving.
Yummy, yummy in my tummy!

Number of Servings: 2

Recipe submitted by SparkPeople user ADDILA.