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Noodle and vegetable stir-fry

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Ingredients for 4 servings:

  • 3 small onions, red
  • 2 cloves garlic
  • 1 large eggplant(s)
  • 1 large zucchini
  • 4 tomatoes
  • 3 tbsp tomato paste
  • 3 tsp pesto (basil)
  • 2 tbsp olive oil
  • 2 tbsp soy sauce
  • 1 bunch of basil
  • 1 tsp turmeric
  • salt and pepper
  • 250 g pasta

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Finely dice the onions and garlic. Quarter the zucchini and eggplant lengthwise and cut into approximately 1 cm thick pieces. Sauté everything in the oil. Reduce the heat to very low. Stir in the tomato paste and pesto. Season with turmeric, salt, and pepper. Deglaze with soy sauce. Cook the noodles in salted water until al dente, then add them to the vegetables and toss to combine. Add the fresh basil before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Noodle and vegetable stir-fry