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. Slideshow:  More Noodle Salad Recipes 

Kay Chun
July 2014

Gallery

© Jonathan Lovekin

Recipe Summary

total:
20 mins
Yield:
2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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