Asian Noodles

Asian Noodles
Jen Lee -  Salt Lake City, UT


Ingredients
1 Package of Rice Noodles
2 Zucchini
Eggplant (1 Large Japanese or 4-5 Thai)
Onion
1 Serrano Pepper
1 Lime
Soy Sauce
Rice Vinegar
Fish Sauce
Vegetable Oil
Sesame oil

Instructions
Chop up zucchini, eggplant and onion (chop to desired size).  Mince up the serrano pepper.  In a deep saute pan, add 1 tbsp of oil and allow to heat.  Once hot, add onion and pepper.  Begin boiling water for noodles.  Once the onions have softened, add the zucchini, eggplant and 2 tbsp of soy sauce.  Cook on Medium heat until zucchini and eggplant are to desired texture, turn off and set pan aside.  Once your noodles are cooked, strain and toss with 1 tsp of sesame oil.  Add the noodles to the saute pan along with 2 tsp fish sauce, 1 tbsp soy sauce and 1 tsp rice vinegar.  Saute all together for a few minutes.  Add salt to taste.

Serve and squeeze lime on top.