Eggplant noodle salad with smoked trout

A delicious noodle salad you'll love.

  • 25 mins cooking
  • Serves 4
  • Print
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


  • 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.

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