Somen Salad with roasted eggplant and edamame

Name: Somen Salad with roasted eggplant and edamame
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; 1 Tbsp vegetable oil; 3 spring onions, finely sliced; 1 red chilli, finely sliced (optional)

hakubaku.com.au

Edamame beands will give a great taste and pop of colour to the roasted eggplant salad and can be eated warm or cold.

View full recipe on hakubaku.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at hakubaku.com.au.

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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
1 Tbsp vegetable oil
3 spring onions, finely sliced
1 red chilli, finely sliced (optional)