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eggplant noodle salad

Sesame, Eggplant and Noodle Salad

A Celebration of Asian Food with a Retro Kikkoman Noodle Dish

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?


Sesame, Eggplant and Noodle Salad
Servings Prep Time Cook Time
8 30minutes 20minutes
Servings Prep Time
8 30minutes
Cook Time
  1. Combine all the dressing ingredients, stirring well to dissolve the sugar.
  2. Slice the eggplant into 1 cm slices. Line a large baking tray with aluminium foil.
  3. 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.
  4. In the mean time, cook the noodles according to packet instructions. Drain, rinse and drain well.
  5. Toss the noodles, green spring onions and sesame with the eggplant. Garnish with green onion and sliced red chilli if desired.
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