Chinese Noodle Salad with Eggplant and Green Beans
Chinese Noodle Salad with Eggplant and Green Beans Ingredients Dressing: 7 Tbs. toasted Sesame Oil 7 Tbs. low sodium soy sauce or tamari 3 Tbs.
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Colander
- Mixing bowl
- Measuring spoon
- Measuring cup
- Oven
- Baking sheet
- Skillet
- Tongs
- Fine-mesh sieve
- Peeler
- Plastic wrap
- Refrigerator
- Serving platter
- Spoon
Ingredients
- 7 Tbs. toasted Sesame Oil
- 7 Tbs. low sodium soy sauce or tamari
- 3 Tbs. balsamic vinegar
- 3 Tbs. sugar
- 2 1/2 tsp. salt (or less)
- 1 Tbs. red pepper oil
- 8 – 10 scallions (or use 1/2 the onion from your box!)
- 3 Tbs. cilantro, chopped
- 1 lb. spaghetti
- 1 lb. eggplant
- 1 Tbs. fresh ginger root, peeled and minced
- 1 clove garlic, minced
- reserved dressing
- 1 cup green beans, stems removed
- 1/2 lb mung bean sprouts (optional)
- 3 Tbs sesame seeds, toasted in a skillet until lightly colored
- 1 medium carrot, peeled and julienned (optional)
- cilantro
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