Eggplant Noodle Salad

Serving Size: 2
Total Time:

To maximize Chinese eggplant's texture and flavor, F&W's Kay Chun steams thin slices, then tosses them with soy sauce, vinegar, ginger, basil and just a little bit of oil.


  • 4 Ounce glass noodles
  • kosher salt
  • 0.25 cup distilled white vinegar
  • 0.25 cup soy sauce
  • 0.5 cup chopped basil
  • 1 tsp finely grated peeled fresh ginger
  • 2 Tbsp canola oil
  • 1 Kirby cucumber, thinly sliced
  • 3 Chinese eggplants (1 pound), thinly sliced crosswise
  • freshly ground pepper


  1. In a medium saucepan of boiling water, cook the noodles until al dente, about 8 minutes. Drain, rinse under cold water until cool, then drain well. Transfer to bowls.
  2. In a steamer basket set over a pot of boiling water, steam the eggplants until tender, about 8 minutes. Transfer to a bowl. Add the cucumber, oil, ginger, basil, soy sauce and vinegar; season with salt and pepper and toss. Serve over the noodles.

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Recipe Credit: Kay Chun
Image Credit: Jonathan Lovekin