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Gochujang Rutabaga Noodles with Garlic Eggplant and Torn Mint
PIPER AND SLOAN13Ingredients
30Minutes
760Calories
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Ingredients
US|METRIC
4 SERVINGS
- coconut oil (for sautéing)
- 1 yellow onion (diced)
- 1/2 cup crimini mushrooms (thinly sliced)
- 1 eggplant (medium, cut in to 1/2 inch cubes)
- 1 gochujang (generous Tbsp.)
- 4 cloves garlic (minced)
- 1 1/2 lb. noodles (rutabaga, I use a zoodler to make them and it’s quick and easy. It takes 2-3 rutabaga roots to equal about one-and-a-half pounds of noodles)
- sesame oil (for generously drizzling atop the noodles)
- 1 Tbsp. sesame seeds
- 1/4 cup fresh cilantro (chopped)
- 1/4 cup chives (chopped)
- mint leaves (A handful of loosely torn)
- salt
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NutritionView More
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760Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories760Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol145mg48% |
| Sodium240mg10% |
| Potassium850mg24% |
| Protein26g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate134g45% |
| Dietary Fiber10g40% |
| Sugars8g |
| Vitamin A8% |
| Vitamin C15% |
| Calcium10% |
| Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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