Carrot-Sauce Smothered Noodles with Miso Eggplant and Veggies

Prep Notes

This bowl is packed with flavor, vegetables and protein, and is perfect for weekday dinners. It's also completely customizable based with whatever vegetables you have on hand. 

Cooking Time

35 minutes




Miso Eggplant

2 medium eggplants
2 T miso
1 T rice wine vinegear
1 T sesame oil
1 T coconut aminos (or tamari)
3 T water

Carrot Sauce & Noodles

2 medium carrots, chunked
1/4 cup tahini
1/3 cup hot water
1 t ground garlic
1 t ground ginger
dash cayenne
1 T rice wine vinegar
1 T coconut aminos (or tamari)
1 T sesame oil

1 box Explore Cuisine noodles (or sub your favorite pasta/veggie noodles)

Roasted Veggies

...Any veggies could do!
1 T olive oil


Preheat your oven to 350 degrees, and cover two cookie sheets with parchment paper.

Cut the eggplants into rings and add to a mixing bowl. In a smaller bowl, mix in all the ingredients for the miso sauce. Add more water if you'd like to thin the sauce out. Add the sauce to the bowl with the eggplant and stir. Lay out the eggplants on one cookie sheet, and smooth on any extra sauce. 

In the same bowl, add the rest of the vegetables, oil, salt and pepper. Toss and add to the second cookie sheet. Place both sheets into your prepared oven, and bake for 25 minutes, turning over half way through.

Bring a pot of water to a boil. Once the water is simmering, add the carrot and cook for about three minutes, or until tender. Add the carrot an the rest of the sauce ingredients into a high-speed blender. Blend until smooth. (You may need to add more water to reach desired consistency.)

Once the water is boiling, add pasta and cook for five to seven minutes.

Add the cooked noodles into the old eggplant bowl and pour in the sauce. Toss delicately so not to breakup all the pasta. Split pasta among four bowls and serve with vegetables.

Chow down.