Noodles with Eggplant and Chicken in Miso Sauce Recipe

Number of serving: 2
Preparation time: 5 minutes
Cooking time: 22 minutes

6 small eggplant, cut into cube and rinse
1 tablespoon vegetable oil, olive or grape seed oil
50g (1.75 ounces) chicken meat, minced
3 clove garlic, finely chopped
2 serving of noodles (spaghetti, stick noodles or any organic noodles)

Seasoning ingredients:
1 teaspoon soy sauce
2 tablespoons creamy miso paste
5 tablespoon stock (or water)

Put the seasoning ingredient in a bowl, mix well to fully dilute the paste, set aside. Heat up a pot of water, put in noodles and cook until done, remove from pot. Heat the oil in a frying pan over medium heat. Add the garlic, stir fry for 2 minutes or until fragrant. Add the eggplant and stir fry for 8 minutes. Add the chicken and sauté for 5 minutes or until the meat turn white. Add seasoning ingredient mixture. Bring the soup to boil and turn to low heat and continue to cook for 2 minutes. Remove from the heat. Add in noodles and briefly stir. Ready to serve.

Health tips:
Eggplant is full rich in fiber, potassium, folate and magnesium

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