Super Salads
The Singapore Women's Weekly|Easy Dinners

Different methods.

Super Salads

Prep 10 mins | Cook 30 mins | Serves 4

MISO EGGPLANT & NOODLE SALAD

4 finger eggplants, halved lengthways 2/3 cup white miso paste

2 tbsps mirin

270 g udon noodles, cooked following packet instructions

150 g frozen edamame in pods, peeled

2 carrots, shredded

4 green onions, thinly sliced

2 eggs, soft boiled

White and black sesame seeds, to serve

DRESSING

¹/3 cup soy sauce

2 tbsps rice-wine vinegar

2 tbsps pickled pink ginger

Preheat oven to moderate, 180 C. Line a large oven tray with baking paper.

Place eggplant on tray. In a bowl, combine miso paste and mirin. Brush over eggplant. Roast 20 to 25 mins until golden and tender. Slice diagonally.

DRESSING Meanwhile, in a jug, whisk all ingredients together. Season with pepper.

Place cooked noodles in a large bowl with edamame, carrot, onion and eggplant. Toss.

Just before serving, toss dressing through salad. Transfer to a serving platter. Serve topped with egg and a sprinkling of sesame seeds.

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هذه القصة مأخوذة من طبعة Easy Dinners من The Singapore Women's Weekly.

ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.

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