8ozsweet potato starch noodles(purchased at most Asian grocers)
1tbsp coconut oil
4clovesfresh garlicchopped
2tbspfresh gingerchopped
1onionhalved and sliced thin
2cupsJapanese eggplanthalved and sliced into 1/4 inch pieces
1cupzucchinihalved and sliced into 1/4 inch pieces
1cupshitake mushroomsdestemmed and sliced very thin
2cupsmiso brothprepackaged broth is fine
2tbsplow sodium tamari
2tspagave syrup
2tspwasabi paste
Instructions
Cook noodles according to package directions and set aside in a colander.
In a large skillet or wok, heat the coconut oil, and add the garlic and ginger to cook for 1 minute.
Add in the onion and allow to cook for 2 minutes to become translucent. Next add in the eggplant and cook another 3 minutes.
Next add in the zucchini and mushrooms, allowing to cook approximately 5 minutes until all vegetables are tender, mixing regularly.
While the vegetables are cooking, combine the miso broth, tamari, agave, and wasabi paste in a separate bowl and mix well. Pour the mixture over the cooked vegetables, and allow to heat through for 2-3 minutes.
Spoon the vegetable and broth mixture over the cellophane noodles and serve immediately.