Asian Noodle Salad with Eggplant, Sugar Snap Peas, and Lime Dressing
A vibrant Asian-inspired noodle salad featuring grilled Japanese eggplant, shiitake mushrooms, and sugar snap peas tossed in a tangy lime-hoisin dressing. This refreshing dish combines tender chuka soba noodles with smoky grilled vegetables and a bright citrus flavor.
Ingredients
- •4 whole Japanese eggplants, unpeeled, cut on diagonal into 1/3-inch-thick slices
- •8 ounces fresh shiitake mushrooms, stemmed
- •2 bunches bunches green onions, trimmed
- •¼ cup Asian sesame oil
- •1 package 6-ounce package dried chuka soba (Japanese-style) noodles
- •1 package 8-ounce package sugar snap peas, trimmed
- •7 tablespoons hoisin sauce
- •3½ tablespoons fresh lime juice
- •4 teaspoons finely grated lime peel
- •1½ tablespoons minced peeled fresh ginger
Cooking Instructions
- 1.
Prepare barbecue (medium-high heat). Combine first 3 ingredients; add Asian sesame oil and toss to coat. Sprinkle with salt and pepper. Grill vegetables until tender, turning often, about 7 minutes for eggplant and mushrooms and 5 minutes for green onions. Transfer mushrooms and onions to cutting board; cool slightly. Slice mushrooms and onions.
10 min
- 2.
Meanwhile, cook noodles in large pot of boiling salted water until almost tender but still firm to bite, about 3 minutes. Add sugar snap peas to noodles; cook 1 minute longer. Drain well. Transfer noodle mixture to large serving bowl. Add grilled vegetables.
4 min
- 3.
Whisk last 4 ingredients in small bowl to blend. Toss noodle salad with dressing; season with salt and pepper.
3 min
- 4.
Test Kitchen Tip: The cooking time of Japanese-style chuka soba noodles varies by a minute or two depending on the brand of noodle. Test them after three minutes to avoid overcooking.
