Teriyaki Eggplant Noodle Fry

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 364.0
  • Total Fat: 3.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,688.6 mg
  • Total Carbs: 73.8 g
  • Dietary Fiber: 10.4 g
  • Protein: 13.4 g

View full nutritional breakdown of Teriyaki Eggplant Noodle Fry calories by ingredient
Report Inappropriate Recipe

Submitted by:


Yummy Eggplant dinner with Rice Noodles. Yummy Eggplant dinner with Rice Noodles.
Number of Servings: 2


    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.

Rate This Recipe