A Celebration of Asian Food with a Retro Kikkoman Noodle Dish
In the U.S it is is Asian-Pacific American Heritage Month and the lovely Linda Shiue of Spice Box Travels has suggested we celebrate Asian food this (#Lets)Lunch time.
I’m the first to admit I am not much of an Asian food cook, but I LOVE to eat it. Occasionally I stumble across a recipe that works for me. I’m not sure if I should say ‘embarrassingly’ or rather just ‘ironically’, but this recipe comes from a Kikkoman ad in a magazine…about 20 years ago. I think it must have been my first foray into ‘Asian’ cooking. After carefully copying it into my recipe journal it became a staple part of our Sunday lunch menu and it was an immediate hit. Although I really can’t understand why it is called “Chinese..,” when the flavours are really so Japanese! It is so simple, yet truly delicious.
I bet if you asked anyone who came to our place for lunch in the 90s, they would remember this dish. I am so thrilled to have rediscovered it after searching through my messy and huge unfiled recipe file. It’s been a while. But guess what’s back on the menu now?
Asian Sesame, Eggplant and Noodle Salad
By May 9, 2013Published:
- Yield: 8 Servings
- Prep: 30 mins
- Cook: 20 mins
- Ready In: 50 mins
A delicious do-ahead, great-for-entertaining noodle dish
- 80 ml (1/3 cup) dark sesame oil
- 40 ml (2 tablespoons) vegetable oil
- 125 ml (1/2 cup) teriyaki sauce , Kikkoman of course!
- 40 ml (2 tablespoons) light soy sauce , Kikkoman of course!
- 40 ml (2 tablespoons) red wine vinegar
- 80 g (1/3 cup) sugar
- 1/2 teaspoon red chillies, seeded and chopped
- 2 cloves garlic, crushed
- 2 large eggplant (aubergine)
- 250 g (8 oz) fine egg noodles
- 6 green spring onions , sliced
- 1/4 cup toasted sesame seeds
- extra chilli for garnish
- Combine all the dressing ingredients, stirring well to dissolve the sugar.
- Slice the eggplant into 1 cm slices. Line a large baking tray with aluminium foil.
- Brush the eggplant with the dressing on both sides. Cook under the grill (broiler) for about 10 minutes, basting often and turning when golden.
- Remove, cut into halves or thirds and toss with the remaining dressing. In the mean time, cook the noodles according to packet instructions. Drain, rinse and drain well.
- Toss the noodles, green spring onions and sesame with the eggplant. Garnish with green onion and sliced red chilli if desired.
Let’s Lunch (#LetsLunch) is a twitter-based virtual lunch club where anyone interested can join this monthly ‘lunch date’. A topic is posted at the beginning of the month, everyone now takes it in turns, and all posts are made on the same day by this random but lovely group of food bloggers, writers and people who just love cooking from all around the world. Anyone can join at any time – just join us on twitter by searching and adding the hashtag #LetsLunch. Check back in a couple of days for a list of everyone’s #letslunch post right here.