Chinese noodle salad w/ roasted eggplant Recipe

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Chinese noodle salad w/ roasted eggplant

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Categories:	Appetizers, Asian, Chinese, Eggplant, Ethnic, Pastas & Noodles, Roasted, Salads, Vegetables	Rating:	0
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Ingredients:

		The noodles & the marinade
7	tbsp	Low sodium soy sauce
3	tbsp	Balsamic vinegar
3	tbsp	Sugar, or more to taste
2 1/2	tsp	Red pepper oil
8		Scallions, mostly white
		-part
		Thinly sliced
3	tbsp	Cilantro, chopped
14	oz	Chinese noodles
		=20
		The eggplant & the v
		-egetable garnish
1	lbs	Japenese eggplant
1	tbsp	Ginger root, 1 ?oz.
		-peeled &
		Minced
1	cl	Garlic, finely chopped
		Reserved marinade, from
		-above
4	oz	Snow peas, strings removed
		-cut
		In narrow strips
1/2	lbs	Mung bean sprouts
3	tbsp	Sesame seeds
1		Carrot, medium size, cut in
		Jullienne
		Cilantro leaves, for garnish

Procedures:

1	Recipe by: greens cookbook/eric rose preparation time: 60:0 begin by making the marinade.
2	Combine all the ingredients (except the noodl= es) in a bowl, stir them together until the sugar is dissolved.
3	Next, bring= a large pot of water to a boil for the noodles.
4	While it is heating, gentl= y pull apart the strands of no odles with your fingers, loosening and fluffing them as you do so.
5	Add the = noodles to the boiling water without any salt, and give them a quick stir w= ith a fork or a pair of chopsticks.
6	Cook briefly until they are done but no= t overly soft, a few minutes a t most.
7	Immediately pour them into a colander and rinse them in cold water = to stop the cooking.
8	Shake the colander vigorously to get rid of as much wa= ter as possible, and put the noodles into a bowl.
9	Stir the marinade again; then pour half of it over the noodles and toss the= m with your hands to distribute the marinade.
10	Set the remaining marinade as= ide.
11	If the noodles aren"t to be used for a while, cover them with plastic = and refrigerate them.
12	The flav ors, as well as the heat in the red pepper oil, will develop as the noodles= sit.
13	Preheat the oven to 400=b0°F.
14	Pierce the eggplants in several places and bak= e them until they are soft and their skins have shriveled, about 20 minutes= , depending on their size.
15	Turn them over after 10 minutes so they will bak= e evenly.
16	When the eggplants are done, remove them to a cutting board and slice them in half lengthwise.
17	Wh= en they are cool enough to handle, peel the skin away from the flesh.
18	Don"t= worry about any small pieces of skin that are difficult to remove - the fl= ecks of dark purple - brown ar e pretty.
19	Shred the eggplants, gently tearing them into ?- inch strips.
20	= add the ginger and garlic to the reserved marinade, then the eggplant strip= s.
21	Turn the pieces over several times to make sure all the surfaces are wel= l coated, and set them aside.
22	Bring a quart of water to a boil with a teaspoon of salt.
23	Blanch the snow p= eas until they are bright green; then remove them with a strainer and rinse= them in cool water.
24	Cut them into long, narrow strips and set them aside.
25	= next, put the sprouts in the w ater and cook them for about 30 seconds.
26	Pour them into a colander, rinse t= hem with cold water, and lay them on a clean kitchen towel to dry.
27	Roast the sesame seeds in a pan until they are lightly colored and smell to= asty.
28	If the noodles have been refrigerated, allow them to come to room temperatu= re; then toss them with the eggplant strips and half the sesame seeds.
29	Moun= d them on a platter, distribute the carrots, snow peas, and mung bean sprou= ts over the noodles, and garn