Somen Salad with roasted eggplant and edamame - Hakubaku - The Kokumotsu Company

Ingredients

• 270g Hakubaku Organic Somen
• 2 Tbsp vegetable oil or peanut oil
• 4 Asian eggplants, cut into 2 cm discs (or 1 large eggplant, cut into 2 cm cubes)
• 1½ cups of edamame beans defrosted (found in the frozen section of supermarket)
• 1 Lebanese cucumber, peeled and finely sliced on the diagonal
• 4 radishes, finely sliced
• Lime wedges to serve
• Handful of chives, finely sliced, to serve
• 2 Tbsp soy sauce
• 1 tsp brown sugar
• 1 Tbsp rice wine vinegar
• 1 tsp grated ginger
• 1 clove garlic, crushed
• 1 Tbsp toasted sesame seeds
• 1 Tbsp sesame oil
• 3 spring onions, finely sliced
• 1 red chilli, finely sliced (optional)