Ingredients and Preparation
- Cook noodles according to package directions (but omit fat and salt), adding peas during the last minute of cooking. Drain and set aside.
- Meanwhile, heat oil in a large skillet over medium-high heat. Add eggplant, mushrooms, and scallions, and sauté 5-7 minutes, until tender.
- Whisk together hoisin sauce, lime juice, ginger, and pepper.
- Toss noodles with eggplant-mushroom mixture and dressing, and serve.