Recipes - Japanese

Somen Noodle Salad with Eggplant, Sugar Snap Peas and Lime Dressing
Asian Somen Noodle Salad Recipe


A flavourful Asian-inspired Somen Noodle Salad with Eggplant, Sugar Snap Peas and Lime Dressing that is both refreshing and easy. Plus an amazing chance to WIN a Japanese Goodie Bag!
Cooking Time:
Serves:3 to 4
Total time:
Course: Salad
Cook Method: Grill/BBQ
Cuisine: Japanese









Ingredients:

4 Japanese eggplants (unpeeled, cut diagonally, 1cm slices)
227g fresh shiitake mushrooms (stemmed)
2 bunches spring onions (trimmed)
¼ cup sesame oil
150g sugar snap peas
lime dressing (amount according to taste)
salt and pepper (for seasoning)




Steps:
  1. Prepare barbeque (medium-high heat). Combine eggplant, mushrooms and onions. Add Asian sesame oil and toss to coat. Sprinkle with salt and pepper. Grill vegetables until tender, turning often (about 7 mins for eggplant and 5 mins for mushrooms and onions). Transfer the mushrooms and onions to a cutting board and cool slightly. Slice mushrooms and onions.
  2. 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.
  3. Toss noodle salad with lime dressing. Season with salt and pepper.

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Somen Noodle Salad with Eggplant, Sugar Snap Peas and Lime Dressing

Somen Noodle Salad with Eggplant, Sugar Snap Peas and Lime Dressing

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A flavourful Asian-inspired Somen Noodle Salad with Eggplant, Sugar Snap Peas and Lime Dressing that is both refreshing and easy. Plus an amazing chance to WIN a Japanese Goodie Bag!

Cooking Time:
Serves: 3 to 4
Total time:
Course: Salad
Cook Method: Grill/BBQ
Cuisine: Japanese
Ingredients

4 Japanese eggplants (unpeeled, cut diagonally, 1cm slices)
227g fresh shiitake mushrooms (stemmed)
2 bunches spring onions (trimmed)
¼ cup sesame oil
150g sugar snap peas
lime dressing (amount according to taste)
salt and pepper (for seasoning)

Instructions
  1. Prepare barbeque (medium-high heat). Combine eggplant, mushrooms and onions. Add Asian sesame oil and toss to coat. Sprinkle with salt and pepper. Grill vegetables until tender, turning often (about 7 mins for eggplant and 5 mins for mushrooms and onions). Transfer the mushrooms and onions to a cutting board and cool slightly. Slice mushrooms and onions.
  2. 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.
  3. Toss noodle salad with lime dressing. Season with salt and pepper.

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