Cold Eggplant and Somen Noodle Bowl

1. 1

   Peel strips of skin off the eggplants in a zebra pattern, and cut into large chunks.

2. 2

   Cut the chicken into bite-sized pieces.

3. 3

   Put all the ingredients into a pan with the eggplant and chicken.

4. 4

   Place a small lid right on top of the ingredients in the pan, and simmer until tender.

5. 5

   Leave to cool to room temperature then chill in the refrigerator.

6. 6

   Cook the somen noodles, drain and rinse well in cold water.

7. 7

   Drain again.

8. 8

   Put the somen noodles in serving bowls, pour the chilled simmered ingredients over, top with radish sprouts and serve!

* Per serving · 4 servings · Values may vary.

No additional tips available.