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Recipes

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

By The Bon Appétit Test KitchenPhotography by Mark Thomas

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For a heartier dish, add sliced grilled steak or chicken.

Recipe information

  • Yield

    4 Servings

Ingredients

4

Japanese eggplants, unpeeled, cut on diagonal into 1/3-inch-thick slices

8

ounces fresh shiitake mushrooms, stemmed

2

bunches green onions, trimmed

1

/4 cup Asian sesame oil

1

6-ounce package dried chuka soba (Japanese-style) noodles

1

8-ounce package sugar snap peas, trimmed

7

tablespoons hoisin sauce

3

1/2 tablespoons fresh lime juice

4

teaspoons finely grated lime peel

1

1/2 tablespoons minced peeled fresh ginger

Need to make a substitution?

Preparation

  1. Step 1

    Prepare barbecue (medium-high heat). Combine first 3 ingredients; add Asian sesame oil and toss to coat. Sprinkle with salt and pepper. Grill vegetables until tender, turning often, about 7 minutes for eggplant and mushrooms and 5 minutes for green onions. Transfer mushrooms and onions to cutting board; cool slightly. Slice mushrooms and onions.

    Step 2

    Meanwhile, cook noodles in large pot of boiling salted water until almost tender but still firm to bite, about 3 minutes. Add sugar snap peas to noodles; cook 1 minute longer. Drain well. Transfer noodle mixture to large serving bowl. Add grilled vegetables.

    Step 3

    Whisk last 4 ingredients in small bowl to blend. Toss noodle salad with dressing; season with salt and pepper.

    Step 4

    The cooking time of Japanese-style chuka soba noodles varies by a minute or two depending on the brand of noodle. Test them after three minutes to avoid overcooking.

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