Eggplant Noodle Salad

1. 1

   In a medium saucepan of boiling water, cook the noodles until al dente, about 8 minutes.

2. 2

   Drain, rinse under cold water until cool, then drain well.

3. 3

   Transfer to bowls.

4. 4

   In a steamer basket set over a pot of boiling water, steam the eggplants until tender, about 8 minutes.

5. 5

   Transfer to a bowl.

6. 6

   Add the cucumber, oil, ginger, basil, soy sauce and vinegar; season with salt and pepper and toss.

7. 7

   Serve over the noodles.

* Per serving · 4 servings · Values may vary.

No additional tips available.