Serving Size: 1

Ingredients:

• 3 tablespoon olive oil
• 1/2 teaspoon dried red pepper flake
• 1 tablespoon fresh minced ginger
• 1 tablespoon fresh minced garlic
• 1 tablespoon salt
• 1 tablespoon grated parmesan cheese
• 3 tablespoon julienned fresh basil
• 1 eggplant cut into 1/4 inch slices
• 1 package Ohana Organic Udon noodle
• 1 tablespoon water
• 1 teaspoon sesame seeds

Directions:

In a medium size wok, heat 1 tablespoon olive oil.  Once hot, turn to medium heat and add the garlic and ginger.  Simmer until the garlic and ginger are a light golden brown. 

Add the eggplant and continue to cook, until the eggplant becomes slightly soft, and season with salt and red pepper flakes.

Next, add the Udon noodle, remaining two tablespoon olive oil and 1 tablespoon water. Cook until the noodles begin to separate and are heated through. Turn of the heat. Garnish with the fresh basil, sesame seeds, and parmesan cheese.  Serve Immediately. Enjoy!