Veggies and Chinese noodles because why not!


I really wanted to make grilled vegetables which I bought from the farmers market with some sort of carbs, but the only thing I had in my apartment were noodles. I’ve never gone to a restaurant or seen anyone combine eggplant and zucchini with Chinese egg noodles, so I was intrigued to find out how it would taste, and I also had no other choice. It is always exciting to try new recipes and find out if it is any good, and either way if I didn’t like it, I could always give it to Soo, because she eats anything. I had low expectations for this dish, but it turned out to be absolutely delightful! Moral of the story, never be scared to try a mix of strange ingredients together because you could find that it is incredible.

Here is the super simple recipe for one person/bowl if you feel like being adventurous:


  • Handful of Chinese egg noodles
  • 1/4 Eggplant
  • 1/4 Zucchini
  • 5 Picholine (purple) olives
  • 6 Cherry tomatoes
  • Juice of 1/2 a lemon
  • Chili flakes
  • 1 tsp minced garlic
  • Salt and pepper to taste
  • Dried parsley to garnish


Cut the eggplant and zucchini in circles, and put on a baking tray  with olive oil, salt and pepper to taste. Bake on high for 6-8 minutes. Boil the noodles with a teaspoon of salt. Cut olives and cherry tomatoes in half. Once the noodles are boiled and the vegetables have baked, add olive oil and minced garlic to a frying pan, then add the noodles. Stir in, and add the lemon juice, salt, pepper and chili flakes to taste. Add the eggplant and zucchini and stir for about 1 minute. Turn off heat and add the tomatoes and olives. Put into a bowl, and add the dried parsley for garnish.

That’s it! Extremely easy and quick to make, very tasty and something different. You can also use whatever vegetables you have or like and it will still be unique, fun and tasty.

Enjoy 🙂

 Written by Fatema Sachak


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