Recipe

Asian somen noodle salad with eggplant, sugar snap peas and lime dressing

A quick and easy vegie-packed Asian salad with some noodles.

  • 10 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print
    Print

Ingredients

Asian somen noodle salad with eggplant and sugar snap peas
  • 270 gram Hakubaku Organic Somen Noodles
  • 4 Japanese eggplants, unpeeled, cut diagonally in 1 centimetre slices
  • 227 gram fresh shiitake mushrooms, stemmed
  • 2 bunches spring onions, trimmed
  • 150 gram sugar snap peas
  • 1/4 cup sesame oil
  • salt and pepper, for seasoning
  • lime dressing, amount according to taste

Method

  • 1
    Prepare barbeque (medium-high heat). Combine eggplant, mushrooms and onions. Add Asian sesame oil and toss to coat. Sprinkle with salt and pepper.
  • 2
    Grill vegetables until tender, turning often (about 7 minutes for eggplant and 5 minutes for mushrooms and onions). Transfer the mushrooms and onions to a cutting board and cool slightly. Slice mushrooms and onions.
  • 3
    Meanwhile, cook noodles according to packet instructions. Add sugar snap peas to noodles and cook for one minute longer. Drain well. Transfer noodle mixture into large serving bowl. Add grilled vegetables.
  • 4
    Toss noodle salad with lime dressing. Season with salt and pepper.

More From Women's Weekly Food