Eggplant Cold Noodles
Cook time:
Total time:
Serves: 1
- 1-2 Eggplant
- 1-2 Tablesoon Potato Starch
- Peel and cut eggplant into thin noodles with a julienne peeler or a knife. Boil water in a pot.
- Lightly coat eggplant with potato starch
- Boil eggplant noodles until they get translucent
- Remove eggplant noodles from pot and shock them in cold water
- Drain water and serve
Recipe by Asian Vegan & Beyond at http://www.asianveganandbeyond.com/eggplant-cold-noodles/
3.5.3208