![\"17\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/01\/17-3.jpg\")
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Out of all the carb choices, noodles are probably my favorite.<\/p>\n
Then, rice, and then bread.<\/p>\n
I don’t want to say pasta, because I don’t get the same satisfaction from short pasta when I have craving for noodles.<\/p>\n
They have to be long so that I can slurp (lol)!<\/p>\n
![\"16\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/01\/16-3.jpg\")
<\/p>\n
You may ask what is “Nanban”?<\/p>\n
Well, there are many Japanese dishes that have “Nanban” in their name.<\/p>\n
It’s usually flavored with sweet and sour sauce with scallion and hot peppers.<\/p>\n
I probably won’t make “Nanban” chicken anymore, but Nanban noodles are pretty tasty!<\/p>\n
Nanban Eggplant Noodles<\/strong><\/p>\n canola oil 1. Sautee garlic, eggplant slices, and tomatoes in canola oil. Here is my Sashiko (Japanese embroidery) project #3.<\/p>\n This design is called “biscuit”, and I think it looks good on this canvas fabric.<\/p>\n","protected":false},"excerpt":{"rendered":" Out of all the carb choices, noodles are probably my favorite. Then, rice, and then bread. I don’t want to say pasta, because I don’t get the same satisfaction from short pasta when I have craving for noodles. They have to be long so that I can slurp (lol)! You may ask what is “Nanban”? […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,28,29],"tags":[],"class_list":["post-42612","post","type-post","status-publish","format-standard","hentry","category-starches","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/42612","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=42612"}],"version-history":[{"count":6,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/42612\/revisions"}],"predecessor-version":[{"id":42625,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/42612\/revisions\/42625"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=42612"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=42612"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=42612"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n2~3 cloves garlic, sliced
\n5~6 eggplant slices
\n5~6 grape tomatoes, cut in half
\nsalt and pepper
\n1~2 tablespoon cane sugar
\n1\/2 ~ 1 tablespoon white vinegar
\n1 tablespoon soy sauce
\nwater
\nchopped green onion
\ncrushed red pepper
\n100g angel hair pasta, cooked<\/p>\n
\n2. Salt and pepper. Add sugar, vinegar, and soy sauce. Then add water.
\n3. Serve 2 over pasta with green onion and crushed red pepper. <\/p>\n![\"14\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/01\/14-2.jpg\")
<\/p>\n