Noodles With Baby Purple Eggplants And Snow Peas For Lunch

A healthy noodle dish because it is served with lots of colorful veggies and simple and delicious fresh tomato sauce.

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Usually, I serve noodles for dinner. But for this one, I chose to serve noodles as a dinner meal. That's not a problem at all. Also, because noodles are high in carbohydrates like rice.

This time I have a new variation of noodles that I've never done before. I used vegetables that have never been used as a noodle topping. Also, I use tomato sauce similar to cooking spaghetti or macaroni.

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Bright Sunday. I exercise in the morning in the city square. After exercising, I went to the market in the city center to buy some vegetables.

The center of my attention was on the baby purple eggplants. Priced at $0.6. Shopping for household needs or just shopping for vegetables can bring up lots of recipe ideas. I'm also excited to think of some food ideas for lunch when I get home.

Initially, my goal in buying baby purple eggplants was to eat them raw and serve them with spicy side dishes. But then what happened was that I wanted to make these baby purple eggplants as a topping for noodles when I saw the noodles on the market shelf.

Finally, I also bought baby purple eggplants, also snow peas, and noodles. I bought plant-based yellow noodles which are wider than noodles in general. I will serve noodles with fresh tomato sauce from tomato puree. Stay tuned for more. :)

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THE INGREDIENTS

• 100-150 grams of noodles
• 2 tomatoes
• 1/2 cup of baby purple eggplants
• 1/2 cup of snow peas

seasoning

• 5 small cloves of red onion, sliced
• 3 cloves of garlic, sliced
• 1/2 teaspoon salt
• 1 teaspoon of sugar (if the tomatoes are sweet enough, then just add 1/2 teaspoon of sugar
• celery to taste
• (Addtional) chili sauces

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In fact, you can replace noodles with other types of pasta such as spaghetti, fettuccine, or even macaroni. Meanwhile, for the type of vegetables used, you can use vegetables that you usually use and are easy to find in your area. Using a spinach is also a good option.

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COOKING INSTRUCTIONS

STEP 1

Prepare the vegetables to be used. Here I prepared baby purple eggplants, also snow peas. For baby eggplants, I remove their stems, as well as the petals attached to their stems.

Meanwhile, for the snow peas, I removed both sides. You can also use scissors to remove a little of the part.

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STEP 2

Next, make tomato puree. We only need to blend tomatoes but without water. Also, do not over-blend so the tomato puree still has a little piece in it.

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STEP 3

Boil water. Then, add noodles. Boil noodles according to the instructions for each type of noodle. Here, I use a boil time of 4 minutes. Remove noodles then drain and set aside.

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STEP 4

Preheat a little cooking oil, about 1-2 tablespoons of oil. Then, add slices of garlic and onion. Stir-fry until they smell delicious.

Add the veggies once they are fragrant. Stir-fry for a while, then add tomato puree and chili sauce. If the tomato puree is too thick and you are afraid it will burn the bottom of the dish, add a little water, up to 1/4 cup of water. Cook until veggies are cooked. Mine, needed 5 minutes. Don't forget to add salt and sugar.

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STEP 5

Add noodles and chopped celery or can be used spring onions. Stir them well until the seasoning is completely absorbed into the noodles. Check the taste before removing the noodles.

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SERVING

Serve noodles sprinkled with seeds. Serve while warm. In fact, the noodles will quickly absorb the tomato sauce so there is no gravy in this dish.

For my husband, he adds more spicy chili sauce when enjoying these noodles. Yeah, spicy can be a good pairing for tomato sauce.

Well, have you ever eaten baby purple eggplants? It feels crunchy and slightly sweet when mixed with noodles like my variation. Suitable as a topping for noodles if you don't want to eat it as a raw vegetable. So, until next time on my cooking experiences.

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Thank you for reading my blog and reblog if you want my blog this time worthy of reading by others.

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Best Regards,
Anggrek Lestari

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