Asian Noodle Salad with Eggplant, Sugar Snap Peas, and Lime Dressing
Asian Noodle Salad with Eggplant, Sugar Snap Peas, and Lime Dressing is a flavorful Chinese Chinese Recipes dish prepared with quality ingredients. Prepare barbecue (medium-high heat).
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPrepare 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.
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.
Transfer noodle mixture to large serving bowl.
Add grilled vegetables.
Whisk last 4 ingredients in small bowl to blend.
Toss noodle salad with dressing; season with salt and pepper.
Test Kitchen Tip: 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.