Sesame, Eggplant and Noodle Salad

Soft noodles + roasted eggplant in a sweet chilli-spiked sauce.

I bet if you asked anyone who came to our place for lunch in the 90s, they would remember this dish. I rediscovered it some years ago after searching through my messy and huge unfiled random recipe file.  I’m not sure if I should say ’embarrassingly’ or rather just ‘ironically’, this outstanding recipe came from a Kikkoman ad in a magazine – I think it must have been my first foray into ‘Asian’ cooking long, long ago. But guess what’s back on the menu now? 

 

kikkoman

 

Sesame, Eggplant and Noodle Salad
Votes: 2
Rating: 3.5
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Rate this recipe!
Print Recipe
Servings Prep Time
8 30 minutes
Cook Time
20 minutes
Servings Prep Time
8 30 minutes
Cook Time
20 minutes
Sesame, Eggplant and Noodle Salad
Votes: 2
Rating: 3.5
You:
Rate this recipe!
Print Recipe
Servings Prep Time
8 30 minutes
Cook Time
20 minutes
Servings Prep Time
8 30 minutes
Cook Time
20 minutes
Ingredients
Servings:
Units:
Instructions
  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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⭐️Buttermilk Scone on Instagram Live⭐️. INGREDIENTS
300 g (2 cups) plain flour, plus extra
75 g (⅓ cup) caster (superfine) sugar
1 ½ teaspoons baking powder
½ teaspoon bicarb soda
¼ teaspoon salt
90 g cold unsalted butter
125 ml (½ cup) buttermilk*
1 egg
½ teaspoon vanilla extract
75 g (1/2 cup) currants or raisins 

butter and honey, or jam and cream, to serve

*substitute 1/2 cup (less 2 teaspoons) milk with
2 teaspoons lemon juice/white vinegar

(recipe from It’s Always About the Food)

ALSO
Large mixing bowl
Small mixing bowl
Wooden spoon
Sieve or fine colander
Pastry blender or 2 table knives
Serrated knife
Baking paper
Wire rack

Preheat the oven to 190℃ (375℉).
You will need a baking tray.

Shoutout to @pepesaya buttermilk, @olssonssalt and @simonjohnsonprovidore ⭐️⭐️⭐️
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