Eggplant Noodle Salad

To maximize Chinese eggplant's texture and flavor, F&W's Kay Chun steams thin slices, then tosses them with soy sauce, vinegar, ginger, basil and just a little bit of oil.

  • Total Time:
  • Servings: 2

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  • 4 ounces glass noodles
  • 3 Chinese eggplants (1 pound), thinly sliced crosswise
  • 1 Kirby cucumber, thinly sliced
  • 2 tablespoons canola oil
  • 1 teaspoon finely grated peeled fresh ginger
  • 1/2 cup chopped basil
  • 1/4 cup soy sauce
  • 1/4 cup distilled white vinegar
  • Kosher salt
  • Freshly ground pepper

How to make this recipe

  1. In a medium saucepan of boiling water, cook the noodles until al dente, about 8 minutes. Drain, rinse under cold water until cool, then drain well. Transfer to bowls.

  2. In a steamer basket set over a pot of boiling water, steam the eggplants until tender, about 8 minutes. Transfer to a bowl. Add the cucumber, oil, ginger, basil, soy sauce and vinegar; season with salt and pepper and toss. Serve over the noodles.

Contributed By Photo © Jonathan Lovekin Published July 2014

471820 recipes/eggplant-noodle-salad 2014-06-08T08:22:26+00:00 Kay Chun stir-frying|asian|pasta-and-noodles|2|fast|healthy|vegetarian|weeknight-dinner july-2014 recipes,eggplant-noodle-salad 471820

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