Eggplant And Onion Noodle Salad With Warm Soy-Rice Vinaigrette Recipe

Name: Eggplant And Onion Noodle Salad With Warm Soy-Rice Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Japanese eggplant, cut in half lengthwise; 1 teaspoon kosher salt; 1 cup green beans, trimmed; 2 tablespoons rice vinegar; 2 tablespoons low-sodium soy sauce; 1 teaspoon honey; 1 teaspoon dark sesame oil; 1/8 teaspoon black pepper; 1 garlic clove, minced; 1 mild red or green chile pepper, seeded and minced (such as Fresno); Cooking spray; 1 cup (1/2-inch-thick) slices Walla Walla or other sweet onion; 2 1/2 cups chopped bok choy stalks and leaves; 2 cups hot cooked wide lo mein noodles (about 4 ounces uncooked); 1 green onion, cut diagonally into (1-inch) pieces; 1 tablespoon toasted sesame seeds; 1 tablespoon chopped fresh cilantro

Servings: persons

1 pound Japanese eggplant, cut in half lengthwise
1 teaspoon kosher salt
1 cup green beans, trimmed
2 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce
1 teaspoon honey
1 teaspoon dark sesame oil
1/8 teaspoon black pepper
1 garlic clove, minced
1 mild red or green chile pepper, seeded and minced (such as Fresno)
Cooking spray
1 cup (1/2-inch-thick) slices Walla Walla or other sweet onion
2 1/2 cups chopped bok choy stalks and leaves
2 cups hot cooked wide lo mein noodles (about 4 ounces uncooked)
1 green onion, cut diagonally into (1-inch) pieces
1 tablespoon toasted sesame seeds
1 tablespoon chopped fresh cilantro

1
Place the eggplant halves in a colander, and sprinkle with salt. Toss well; drain 1 hour. Rinse well, and pat dry.
2
Place beans in a large saucepan of boiling water; cook 4 minutes. Drain and plunge into ice water; drain. Place beans in a large bowl.
3
Combine vinegar and next 6 ingredients (vinegar through chile pepper) in a microwave-safe dish, stirring with a whisk. Microwave at HIGH 1 minute.
4
Heat a large nonstick or cast-iron grill pan coated with cooking spray over medium-high heat. Add eggplant halves to pan; cook 3 minutes on each side or until just tender. Remove from pan. Add onion to pan; cook 3 minutes on each side or until tender. Remove from pan. Cut eggplant halves diagonally into 1 1/2-inch-wide pieces. Coarsely chop onion. Add eggplant pieces, chopped onion, bok choy, and noodles to green beans; toss to combine. Add vinegar mixture, green onion, sesame seeds, and cilantro; toss well to coat.

614

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 1 pound Japanese eggplant, cut in half lengthwise, 1 teaspoon kosher salt, 1 cup green beans, trimmed, 2 tablespoons rice vinegar, and more.

Yes, Eggplant And Onion Noodle Salad With Warm Soy-Rice Vinaigrette 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.

Eggplant And Onion Noodle Salad With Warm Soy-Rice Vinaigrette

How did you like this recipe?

Frequently Asked Questions