Different methods.
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.
This story is from the Easy Dinners edition of The Singapore Women's Weekly.
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This story is from the Easy Dinners edition of The Singapore Women's Weekly.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
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