Asian Noodle Salad with Eggplant, Sugar Snap Peas, and Lime Dressing |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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For a heartier dish, add sliced grilled steak or chicken. Hoisin sauce can be found in the Asian foods section of many supermarkets and at Asian markets. Ingredients:
4 japanese eggplants, unpeeled, cut on diagonal into 1/3-inch-thick slices |
8 ounces fresh shiitake mushrooms, stemmed |
2 bunches green onions, trimmed |
1/4 cup asian sesame oil |
1 6-ounce package dried chuka soba (japanese-style) noodles |
1 8-ounce package sugar snap peas, trimmed |
7 tablespoons hoisin sauce |
3 1/2 tablespoons fresh lime juice |
4 teaspoons finely grated lime peel |
1 1/2 tablespoons minced peeled fresh ginger |
Directions:
1. Prepare barbecue (medium-high heat). Combine first 3 ingredients; add Asian sesame oil and toss to coat. Sprinkle with salt and pepper. Grill vegetables until tender, turning often, about 7 minutes for eggplant and mushrooms and 5 minutes for green onions. Transfer mushrooms and onions to cutting board; cool slightly. Slice mushrooms and onions.
2. Meanwhile, cook noodles in large pot of boiling salted water until almost tender but still firm to bite, about 3 minutes. Add sugar snap peas to noodles; cook 1 minute longer. Drain well. Transfer noodle mixture to large serving bowl. Add grilled vegetables.
3. Whisk last 4 ingredients in small bowl to blend. Toss noodle salad with dressing; season with salt and pepper.
4. Test Kitchen Tip: The cooking time of Japanese-style chuka soba noodles varies by a minute or two depending on the brand of noodle. Test them after three minutes to avoid overcooking.
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