Eggplant, Tofu Soba Noodles by the Silver-Chic Chef, Elysabeth Alfano

It’s on! Nouvelle Asian Eggplant Soba Noodles by the Silver Chic Chef Elysabeth Alfano on #DinnerPrep #LIVE on #JaneUnChained.

Posted by Jane Unchained News on Thursday, October 10, 2019

 

Never knew soba noodles could be so yummy?  Check Elysabeth Alfano, host of the Awesome Vegans Podcast and the Silver-Chic Chef, as she makes a fast, delicious dish that no one can refuse!  Japanese Eggplant, Green Onion, Yellow Pepper and Tofu Soba Noodles are whipped up in her kitchen in no time. And you can make Eggplant Soba Noodles, too!

Eggplant Soba Noodles

Eggplant Soba Noodles!

The dish is inspired Asian…or should we say ‘nouvelle Asian’.  Elysabeth gives it a little something special with a surprise kick and a not-totally-Asian somethin’-somethin’.

Watch the Silver-Chic chef at work make this plant-based dish with NO OIL that is tasty enough to feed the whole family is less than 20 minutes.  It’s as simple as that!

Ingredients for eggplant soba noodles

Ingredients

Listen in to hear her three secret tips:

  • Free your tofu. (What?!? Yes!)
  • Boil the noodles in mushroom broth (secret!)
  • And spice it up with Sambal Olek (Hello, amazon!) and Balsamic Vinegar!

SUPER Delish!

Elysabeth Alfano

Elysabeth Alfano making yummy Eggplant Soba Noodles!

Here are the ingredients:

3/4 cup mushroom broth for stir fry

1/2 container of mushtroom broth for soba noodles

2-4 bundles of soba noodles

1 yellow pepper

4 baby Japanese Eggplants

4-5 green onions

2 Tablespoons Balsamic Vineager

Braggs Amino Acid or Soy

1 container of tofu

2-3 teaspoons of samba

1 teaspoon of sesame oil

black sesame seeds

Frozen tofu

Frozen tofu

Directions:

Open a container of tofu, drain and slice long ways. Put in container to freeze. Once frozen, take out and defrost but you will see that tofu has become spongy (neat!) and has a new texture.  Cover in braggs and balsamic. Put aside.

Boil soba noodles in 1/2 container of mushroom broth.  Don’t overcook, so pull out after 5-6 minutes or so. Rinse in cold water so they don’t continue to cook. Set aside.

Slice eggplant, peppers and onions thin and long-ways. Put aside.

Use 1/4 cup mushroom broth and sesame oil (or just mushroom broth) in a heated wok.

Add tofu and liquid to heated work. Let cook.

Add vegetables adding lefto over 1/4 cup of mushroom broth and samba.  WATCH OUT! Spicy. If you don’t like spicy, cut in half or cut out. Stir to combine.

Add in soba noodles and remaining 1/4 mushroom broth. Stir to combine.

Right before you take off heat to serve, sprinkle with Sesame Seeds.

Plate and serve with chopsticks!

Eggplant soba noodles

Finished product: Eggplant Soba Noodles!

For more Lunch Break Live recipes, go to: https://janeunchained.com/lunchbreak-live/