Somen Salad with roasted eggplant and edamame

Somen Salad with roasted eggplant and edamame

Noodles (面条; miàntiáo) mean uncut & long life

Serves: 4 | Prep Time: 10 mins | Cook Time: 30 mins | Cuisine: Japanese


270g Hakubaku Organic Somen Noodles (cooked as per pack instructions)

2 Tbsp vegetable oil or peanut oil

4 Asian eggplants, cut into 2 cm discs

1½ cups of edamame beans defrosted (found in the frozen section of supermarket)

1 Lebanese cucumber, peeled and finely sliced on the diagonal

4 radishes, finely sliced

To serve:

Lime wedges to serve
Handful of chives, finely sliced

2 Tbsp soy sauce
1 tsp brown sugar
1 Tbsp rice wine vinegar
1 tsp grated ginger
1 clove garlic, crushed
1 Tbsp toasted sesame seeds
1 Tbsp sesame oil 
1 Tbsp vegetable oil
3 spring onions, finely sliced
1 red chilli, finely sliced (optional)

1. Preheat the oven to 200°C.

2. Whisk all dressing ingredients. Set aside

3. Place oil in a medium heavy based baking dish and heat in oven until very hot, add eggplant pieces and cook on each side for 5 minutes until golden brown.

4. Remove from oven, allow to cool.

5. Add eggplant and beans to cooked noodles, then add cucumber and radishes.

6. Pour over dressing, toss well & mix through.

7. Serve warm or cold on a large platter, topped with chives and lime wedges