This tasty noodle salad is flavoured with a classic sweet soy and ginger dressing that balances perfectly with smoked trout, eggplant and green beans.
Ingredients
Method
1.Brush eggplant with peanut oil. Cook eggplant,
on a heated oiled grill plate (or grill or barbecue) over medium-high heat for 2 minutes each side or until tender. Transfer to plate.
2 Meanwhile, cook noodles according to packet directions. Drain, rinse.
3 Place vinegar, juice, soy sauce, honey, ginger and sesame oil in a screw-top jar; shake well.
4 Boil, steam or microwave beans until tender; cool.
5 Place eggplant, noodles and beans in a large bowl with green onion, half the sesame seeds and the dressing; toss gently to combine. Divide mixture into serving bowls; top with flaked trout, remaining sesame seeds and extra green onion.
Smoked trout is available at most supermarkets in various sized filleted portions. Salad is best made just before serving.
Note
Related stories
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
