Eggplant & enoki soba noodle salad

30 Min
pretty easy
4 People
Rating starstarstarstarstar
Soba noodles tossed with a ginger dressing, creamy eggplant and enoki mushrooms. Garnished with fresh mint and chilli.

Gluten friendly option - noodles are replaced with black bean spaghetti.
1. Set oven to 200ÂșC. Quarter eggplant lengthways and slice. Toss on a lined oven tray with 1 tbsp oil, salt and pepper. Roast for 20 minutes, or until tender.

2. Cook noodles in a saucepan of boiling water for 3-4 minutes, or until tender. Drain and rinse under cold water.

3. Peel and grate ginger to yield 1 tbsp. Combine with 1/4 cup oyster sauce, 3 tbsp vinegar and 1 tbsp oil. Toss through the noodles.

4. Trim and separate enoki mushrooms. Trim and halve sugar snap peas lengthways. Julienne carrots or cut into thin matchsticks. Slice chilli and mint.

5. Toss noodles with roast eggplant, mushrooms, carrot and sugar snap peas. Season with soy sauce to taste if needed.

6. Arrange noodle salad on plates. Garnish with mint and chilli to serve.

You can also cook the enoki mushrooms if you prefer.

Gluten friendly option - noodles are replaced with black bean spaghetti
eggplant 1

soba noodles 1 packet

ginger 40g

enoki mushrooms 1 packet
sugar snap peas 1/2 punnet (125g)
carrots 2
red chilli 1
mint 1/3 bunch

From your pantry:
oil (for cooking), salt, pepper, oyster sauce, apple cider vinegar, soy sauce (optional)