Five spice eggplant lo mein

Preheat the oven to 400 degrees F

You wiii need 1 sheet pan prepared in tinfoil

One large eggplant chopped in 1 inch cubes

2/3 cup olive oil and 2 teaspoons Chinese five spice divided

Pit the first 1/3 cup in a bowl and 1/2 of the eggplant and stir it in the oil until coated. Transfer it to the sheet pan and repeat with the second hald of the oil mixture. Toast the eggplant for 20 minutes

Cook a package of spaghetti until it is al dente and drain. Put the scooped spaghetti back in the pot and add the remainder of the ingredients.

Make the sauce:

1/2 cup tamari or soy sauce

1/4 cup hoisin sauce

2 tablespoons toasted sesame oil

5 cloves garlic minced

1 teaspoon grated fresh ginger

1/2 teaspoon chili flakes

Stir all ingredients in a medium size bowl abd then add to the noodles add the water chestnuts first and stir. Stir in the eggplant and the green beans when the sauce is thoroughly mixed in.

1 small can of water chestnuts cut in slivers

1 small package frozen green beans cooked according to package directions.