Sweet-Soy Eggplant Noodle Salad
with Sesame Dressing & Crispy Shallots
- Wheat
- Gluten
- Soy
- Eggs
- Sesame
- Cashew
- Fish
- Milk
- Almond
- May contain traces of allergens
- Gluten
Eggplant roasted in the oven has to be one of our favourite veggies. The sweet soy seasoning gives it a special boost of flavour and the refreshing carrot slaw, drizzled over with sesame dressing, tastes divine. This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
1
Eggplant
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy; )
2
Radish
1 packet
Udon Noodles
(Contains: Wheat, Gluten; )
1 packet
Crispy Shallots
1 packet
Sesame Dressing
(Contains: Soy, Eggs, Wheat, Gluten, Sesame; May be present: Cashew, Fish, Milk, Almond)
1 packet
Baby Spinach Leaves
2
Garlic
1 packet
Shredded Cabbage Mix
1
Carrot
1 sachet
Coriander
Not included in your delivery
1 drizzle
olive oil
¼ cup
vinegar (rice wine or white wine)
1 tbs
sesame oil
(Contains: Sesame; )
½ tbs
soy sauce
(Contains: Soy; May be present: Gluten)
½ tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced.
• Cut eggplant into quarters lengthways, then deeply score the flesh to make a criss-cross pattern.
• Place eggplant on lined oven tray, drizzle with olive oil, sprinkle over sweet soy seasoning and season with salt. Toss to coat.
• Roast until tender, 20-25 minutes.
• Meanwhile, thinly slice radish.
• In a small bowl, combine the vinegar and a good pinch of sugar and salt.
• Add radish to pickling liquid. Add enough water to just cover the radish and set aside.
• Boil the kettle.
• Half-fill a medium saucepan with boiling water.
• Cook udon noodles over medium-high heat, gently stirring with a fork to separate, until tender, 1-2 minutes. Drain, rinse and set aside.
• Roughly chop baby spinach leaves.
• Using a vegetable peeler, peel carrot into ribbons.
• Finely chop garlic.
• To a microwave-safe bowl, add garlic and the sesame oil. Microwave in 10 second bursts until sizzling.
• Add the soy sauce, brown sugar and a splash of the pickling liquid and mix well.
• To a large bowl, add garlic-soy dressing, the cooked udon noodles, shredded cabbage mix, baby spinach and carrot, tossing to combine. Season to taste with salt and pepper.
• Drain pickled radish.
• Divide noodle salad between bowls.
• Top with pickled radish and sweet-soy eggplant.
• Garnish with crispy shallots.
• Drizzle with sesame dressing and tear over coriander to serve. Enjoy!
