This tasty noodle bowl can be made almost completely outdoors; it only needs one small pot of boiling water, which you may be able to heat on your grill.
Special Diets:
Ingredients
Method
Soak skewers (if wooden) in water for at least 30 minutes.
In a small bowl, whisk together fruit spread, ketchup, soy sauce and the juice of 1 lime.
Transfer 1/3 cup mixture to a large bowl and set aside.
Preheat oiled grill to medium-high heat.
Skewer eggplant and shrimp onto separate skewers.
Using sauce mixture remaining in small bowl, brush eggplant and then shrimp on both sides until well coated.
Grill eggplant, covered, until browned and tender, 4 to 8 minutes, turning halfway through.
Grill shrimp, covered, until golden brown and cooked through, 3 to 5 minutes, turning halfway through.
Remove eggplant and shrimp from skewers and add to large bowl with reserved 1/3 cup sauce mixture.
Meanwhile, prepare rice noodles according to package instructions and add to eggplant and shrimp.
Add carrots, green onions and herbs.
Toss to combine, gently separating noodles to coat evenly.
Serve remaining lime in wedges on the side.
Nutritional Info
Serving Size
Calories
310
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.