This tasty noodle salad is flavoured with a classic sweet soy and ginger dressing that balances perfectly with smoked trout, eggplant and green beans.
- 1 medium eggplant (300g), halved lengthways, cut into wedges
- 1 tablespoon peanut oil
- 270 grams green tea noodles
- ¼ cup (60ml) rice vinegar
- ¼ cup (60ml) lemon juice
- 2 tablespoons reduced-salt soy sauce
- 1 tablespoon honey
- 1 tablespoon finely grated fresh ginger
- 1 tablespoon sesame oil
- 200 grams green beans, trimmed, halved
- 2 green onions (scallions), sliced thinly
- 2 tablespoons sesame seeds, toasted
- 180 grams piece smoked trout, flaked
- 1 green onion (scallion), extra, sliced
- 1Brush 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.
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