Spicy Mushroom Noodles with Thai Eggplant and Bok Choy

Let me introduce you to my latest obsession: these Asian-inspired Spicy Mushroom Noodles with delicate Thai eggplant and crisp bok choy! 🥡 The recipe is incredibly easy to follow and combines an array of fresh vegetables, red curry paste, and creamy coconut milk to create a savory stir-fry that's both satisfying and comforting.

5 from 1 vote

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Prep Time 10

Cook Time 25

Total Time 35

Course Dinner, Lunch

Cuisine Asian, Chinese

Servings

Calories 430 kcal

Ingredients

4 cups Mushroom mix (shiitake, baby bella, enoki, oyster..) cut into bite-sized pieces
400 g Udon noodles cooked according to package instructions
2 Bok choy chopped
2 Thai-eggplants cut into bite-sized pieces
2 cups Broccoli florets
1 Red bell pepper sliced
2 Carrots thinly sliced
2 cups Bean sprouts
4 Scallions chopped
2 Onions finely sliced
4 tbsp Red curry paste
4 tbsp Soy sauce or tamari sauce for a gluten-free option
2 tbsp Coconut oil
1 can Coconut milk or 400 ml
2 tsp Honey or agave syrup
2 tbsp Lime juice
Fresh basil chopped, optional for garnish
Green onions chopped, optional for garnish

Instructions

Chop and slice the mushrooms, bok choy, carrots, broccoli, Thai eggplants, red bell pepper, and onions.
Heat the coconut oil in a large skillet or wok over medium heat. Add the onions, red bell pepper, and other vegetables (except for the bok choy and bean sprouts). Stir-fry for about 5-7 minutes.
Mix in the red curry paste and stir well.
Pour in the coconut milk, honey (or agave syrup), and soy sauce (or tamari). Stir to combine everything. Cook just until the vegetables are tender but not too soft.
Include the bok choy and bean sprouts. Cook for another 2-3 minutes, just until they are slightly wilted.
Prepare the udon noodles according to package instructions, drain them, and add them to the skillet. Gently mix to combine with the vegetables.
Squeeze in the lime juice. Adjust the seasoning if needed.
Dish out the stir-fry and optionally garnish with fresh basil and additional green onions. Enjoy!

Nutrition

Nutrition Facts

Spicy Mushroom Noodles with Thai Eggplant and Bok Choy

Amount per Serving

Calories

430

% Daily Value*

Fat

Saturated Fat

Polyunsaturated Fat

Monounsaturated Fat

Sodium

1280

Potassium

1512

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

13813

276

Vitamin C

146

177

Calcium

285

Iron

* Percent Daily Values are based on a 2000 calorie diet.

Keyword Asian, bok choy, chinese, dinner recipes, easy dinner, healthy dinner, healthy lunch, mushroom, mushroom noodles, mushroom udon noodles, Noodles, plant-based dinner, plant-based lunch

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