Recipe

Eggplant noodle salad with smoked trout

A delicious noodle salad you'll love.

  • 25 mins cooking
  • Serves 4
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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

  • 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

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.

Notes

Smoked trout is available at most supermarkets in various sized filleted portions. Salad is best made just before serving.

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