From Bon Appetit magazine
INGREDIENTS
4 Japanese eggplants, unpeeled, cut on diagonal into 1/3-inch-thick slices
8 ounces fresh shiitake mushrooms, stemmed
2 bunches green onions, trimmed
1/4 cup Asian sesame oil
1 6-ounce package dried chuka soba (Japanese-style) noodles*
1 8-ounce package sugar snap peas, trimmed
7 tablespoons hoisin sauce
3 1/2 tablespoons fresh lime juice
4 teaspoons finely grated lime peel
1 1/2 tablespoons minced peeled fresh gingerDIRECTIONS
- Prepare 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. Drain well. 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.
Serves 4.
*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.
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