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Chinese Noodle Salad W/ Roasted Eggplant

Title: Chinese Noodle Salad W/ Roasted Eggplant is a home-style recipe. Serves 6. : The Noodles & The Marinade 7 TB low sodium soy sauce 3 TB balsamic vinegar 3 TB sugar -- or more to taste 2 1/2 ts red pepper oil 8 ea scallions -- mostly white : part, : thinly sliced 3 TB cilantro -- chopped...

Ingredients

• 7 tbsp
• 3 tbsp
• 3 tbsp
• 2 1/2 tsp
• 8 pc

Method (preview)

1. 1

   Garnish

2. 2

   Cut

3. 3

   In narrow strips 1/2 lb mung bean sprouts 3 TB sesame seeds 1 ea carrot -- medium size, cut

4. 4

   Cilantro leaves -- for: garnish

5. 5

   Begin by making the marinade.

6. 6

   Combine all the ingredients (except the noodles) in a bowl, stir them together until the sugar is dissolved.

7. 7

   Next, bring a large pot of water to a boil for the noodles.

8. 8

   While it is heating, gentl y pull apart the strands of noodles with your fingers, loosening and fluffing them as you do so.

9. 9

   Add the noodles to the boiling water without any salt, and give them a quick stir with a fork or a pair of chopsticks.

10. 10

    Cook briefly until they are done but no t overly soft, a few minutes at most.

11. 11

    Immediately pour them into a colander and rinse them in cold water to stop the cooking.

12. 12

    Stir the marinade again; then pour half of it over the noodles and toss the m with your hands to distribute the marinade.

13. 13

    Set the remaining marinade aside.

14. 14

    If the noodles aren't to be used for a while, cover them with plastic and refrigerate them.

15. 15

    The flavors, as well as the heat in the red pepper oil, will develop as the noodles sit.

16. 16

    Preheat the oven to 400�F. Pierce the eggplants in several places and bake them until they are soft and their skins have shriveled, about 20 minutes, depending on their size.

17. 17

    Turn them over after 10 minutes so they will bake evenly.

18. 18

    When the eggplants are done, remove them to a cutting board and slice them in half lengthwise.

19. 19

    When they are cool enough to handle, peel the skin away from the flesh.

20. 20

    Don't worry about any small pieces of skin that are difficult to remove - the flecks of dark purple - brown are pretty.

21. 21

    Shred the eggplants, gently tearing them into 1/4 - inch strips.

22. 22

    Add the ginger and garlic to the reserved marinade, then the eggplant strips.

23. 23

    Bring a quart of water to a boil with a teaspoon of salt.

24. 24

    Variations: Instead of sesame seeds, use roasted peanuts or cashew nuts.

25. 25

    Black sesame seeds can also be mixed with the white.

26. 26

    In spring, blanched asparagus tips can be used in place of the eggplants, and long red or white radishes, thinly sliced, then slivered, can be included among the garnishes.