Goan Curry Angel Hair with Seitan, Eggplant and Green Beans

Recipe contributed by Holly of Seattle, WA

Serving Size: 2-3

Ingredients:

1/2 lb. Pappardelle’s Goan Curry Angel Hair
8 oz. seitan, cut into thin strips
1 large or 2 medium Japanese eggplant, cut on an angle into 1” - 2” pieces
8 oz. green beans, trimmed & cut into 3”- 4” pieces
2” ginger, peeled & minced
4 large or 6 small garlic cloves, peeled, smashed & minced
1-2 Thai chiles, stemmed & minced
1 tbsp. Shaoxing wine
3 scallions, trimmed & chopped, light and dark green parts separated

For the Sauce
3 tbsp. soy sauce
½ tsp. sesame oil
1 tsp. sugar dissolved in 1 tsp. hot water
Sprinkle of Chinese five-spice powder (optional)

For the Marinade
1 tsp. cornstarch
1-1/2 tsp. soy sauce
1 tsp. vegetable oil
1 tbsp. peanut oil, plus more to fry the eggplant

Instructions:

Cook pasta in a pot of boiling salted water, stirring occasionally, until al dente, about 6-8 mins. Drain and set aside.
Cover the bottom of a wok in oil and heat over medium-high heat. Gently fry the eggplant until golden brown, about 5-7 mins. Once done, remove and place on a plate.
In the same pan, add the seitan and brown for about 3-5 mins. Remove and place on a plate.
Turn up the stove heat to high. Once the wok is hot, add 1 tbsp. of peanut oil (watch out, it will smoke). Add the ginger, garlic, chili, and light part of the scallions and cook, stirring constantly, for about 30 seconds. Add the green beans and cook for another 30 seconds, then add the Shaoxing wine to deglaze. Add the eggplant and seitan to the pan, stir, and add the cooked pasta. Then, add the sauce and the green parts of the scallions. Stir-fry the whole thing for 1-2 mins., or until the noodles are uniformly colored. Remove from heat and enjoy!