Glass noodle pan with glazed carrots and eggplant

Ingredients for 2 servings:

• 1 eggplant(s)
• some sesame oil
• e.g. salt and pepper
• 5 spring onions
• 1 bunch of carrots
• 200 ml orange juice
• 1 tbsp butter
• 1 tsp honey
• 1 pack of glass noodles
• some soy sauce
• some fish sauce
• some Ketjap Manis
• 1 tsp coriander paste
• some lime juice
• some sesame

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Asian

Preheat oven to 190°C (top/bottom heat). Dice the eggplant and toss with a little oil, salt, and pepper. Place in the hot oven and bake for about 20 minutes. Clean and finely chop the spring onions. Peel the carrots and cut into small sticks. Bring to a boil in a pan with the orange juice. When the orange juice has evaporated, add butter and honey and glaze the carrots with it. Meanwhile, cook the glass noodles. When the carrots are done, add the glass noodles and 3/4 of the spring onions. Add the soy sauce, fish sauce, ketjap manis, coriander paste, and lime juice and let it simmer briefly. Divide among plates and garnish with sesame seeds and the remaining spring onions.