Asian Noodle Salad With Eggplant, Sugar Snap Peas,

Name: Asian Noodle Salad With Eggplant, Sugar Snap Peas, And Lime Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.

390

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Asian Noodle Salad With Eggplant, Sugar Snap Peas, And Lime Dressing falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Asian Noodle Salad With Eggplant, Sugar Snap Peas, And Lime Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions