Chinese Noodle Salad W/ Roasted Eggplant

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Servings: 6 Difficulty: Intermediate
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Smoky roasted eggplant tossed with chewy noodles in a savory, spicy-sweet Asian-inspired dressing
Chinese Noodle Salad W/ Roasted Eggplant recipe image

This vibrant noodle salad combines the smoky richness of roasted Japanese eggplant with the satisfying chew of Chinese noodles. The dressing is a harmonious blend of low-sodium soy sauce, tangy balsamic vinegar, and a touch of sweetness from sugar, finished with a kick of red pepper oil. Fresh scallions, ginger, and garlic add aromatic brightness, balancing the deep umami flavors. It’s a quick, flavorful dish that works perfectly as a light main course or a substantial side. Ideal for warm weather dinners or when you crave something refreshing yet hearty, this vegan-friendly recipe brings restaurant-quality taste to your table with minimal effort. The texture contrast between the tender eggplant and firm noodles makes every bite interesting.

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Chinese Noodle Salad W/ Roasted Eggplant

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 68.3

Description

This vibrant noodle salad combines the smoky richness of roasted Japanese eggplant with the satisfying chew of Chinese noodles. The dressing is a harmonious blend of low-sodium soy sauce, tangy balsamic vinegar, and a touch of sweetness from sugar, finished with a kick of red pepper oil. Fresh scallions, ginger, and garlic add aromatic brightness, balancing the deep umami flavors. It&# 226;ÂÂs a quick, flavorful dish that works perfectly as a light main course or a substantial side. Ideal for warm weather dinners or when you crave something refreshing yet hearty, this vegan-friendly recipe brings restaurant-quality taste to your table with minimal effort. The texture contrast between the tender eggplant and firm noodles makes every bite interesting.

Ingredients

Directions

  1. Preheat the oven to 400ðF (200ðC). Line a baking sheet with parchment paper.
  2. Wash and trim the Japanese eggplants. Slice them into 1/2-inch thick rounds or halves lengthwise, depending on size.
  3. Toss the eggplant slices with a little oil, salt, and pepper, then arrange them in a single layer on the prepared baking sheet.
  4. Roast the eggplant for 20-25 minutes, flipping halfway through, until tender and lightly charred. Set aside to cool slightly.
  5. While the eggplant roasts, bring a large pot of water to a boil. Cook the Chinese noodles according to package instructions until al dente.
  6. Drain the noodles and rinse them under cold water to stop the cooking process. Drain well and place in a large serving bowl.
  7. In a small bowl, whisk together the low-sodium soy sauce, balsamic vinegar, sugar, and red pepper oil until the sugar is dissolved.
  8. Finely chop the scallions, mince the ginger root, and finely chop the garlic clove.
  9. Add the chopped scallions, ginger, and garlic to the bowl with the noodles.
  10. Tear the roasted eggplant into bite-sized pieces and add them to the noodle mixture.
  11. Pour the dressing over the noodles and eggplant. Toss gently but thoroughly until everything is evenly coated.
  12. Taste and adjust seasoning with more sugar or red pepper oil if desired. Serve immediately or chill briefly before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 68.3kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1496.3mg63%
Total Carbohydrate 14.7g5%
Dietary Fiber 0.3g2%
Sugars 13.2g
Protein 2.2g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: asian, balsamic, chinese, dressing, eggplant, garlic, ginger, noodle, roasted, salad, scallions, soy, spicy, vegan, vegetarian
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