russian

Far East Style Eggplant and Tomato Buckwheat Noodles

Name: Far East Style Eggplant and Tomato Buckwheat Noodles
Yield: 1 serving
Cuisine: russian
Ingredients: 97 g buckwheat noodles (soba); 238 g eggplant, diced; 173 g tomato, diced; 15 g sunflower oil; 6 g garlic, minced; 19 g soy sauce; 11 g rice vinegar; 22 g green onion, sliced; 9 g sesame seeds, toasted; 1 g salt

This pan-fried dish pairs buckwheat noodles with eggplant, diced, tomato, diced and sunflower oil. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced Vegan Vegetarian

Set your calorie target 650 kcal

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Estimated macros per portion

19 g Protein

99 g Carbohydrates

22 g Fat

14 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

97g buckwheat noodles (soba) 340 kcal
238g eggplant, diced 60 kcal
173g tomato, diced 31 kcal
15g sunflower oil 133 kcal
6g garlic, minced 9 kcal
19g soy sauce 13 kcal
11g rice vinegar 2 kcal
22g green onion, sliced 9 kcal
9g sesame seeds, toasted 52 kcal
1g salt 0 kcal

Cooking instructions

buckwheat noodles (soba)
Cook buckwheat noodles in salted boiling water until tender. Drain and rinse briefly to stop cooking.
eggplantsunflower oil
Heat sunflower oil in a skillet over medium-high heat. Add eggplant and cook 6-8 minutes until browned and soft.
tomatogarlic
Add garlic and cook 30 seconds. Add tomato and cook 2-3 minutes until saucy.
buckwheat noodles (soba)soy saucerice vinegar
Stir in soy sauce and vinegar. Add noodles and toss to coat; cook 1-2 minutes to heat through.
green onionsesame seeds
Top with sliced green onion and toasted sesame seeds before serving.