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Thai Noodles Bowl

Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
5  People


Recipe makes 5 Servings

8 Oz linguine
2 Tbsp brown sugar
2 Tbsp low sodium soy sauce
3 Tbsp Sriracha Hot Sauce
2 Tsp grated ginger
2 Tbsp olive oil
2 Tbsp large eggs, lightly beaten
1/2 Tsp red pepper flakes
1 small eggplant, cut into ½ inch circles, then cut into quarters
8 Oz cremini mushrooms, chopped
3 cloves garlic, minced
2 Tbsp crushed cashews
1/2 cup(s) chopped green onions
1/2 cup(s) chopped cilantro
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In a large stock pot, fill halfway with water, salt, and bring to a boil. Add linguine and cook according to package directions. Drain and set aside.
In a medium bowl, combine brown sugar, soy sauce, Sriracha and ginger; whisk well to combine; set aside.
Return large stock pot to stove, heat over medium heat, add 1 tablespoon olive oil. Add beaten eggs and red pepper flakes and stir to scramble the eggs. Once cooked, set aside with pasta.
Return large stock pot to stove, heat remaining 1 tablespoon oil over medium heat. Add eggplant, mushrooms, and garlic. Sauté over medium high heat for 5-6 minutes or until veggies are cooked through.
Turn heat down to low, add pasta and eggs back to pot, then pour the sauce mixture over the top. Using a wooden spoon, stir well to coat pasta and vegetables with sauce. Remove from heat, add cashews, green onions, and cilantro; stir to combine.
Serve immediately.



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