Ingredients

The following ingredients have 4 Servings
  • 70 gm dried harusame noodles
  • 2 large purple eggplant, peeled
  • To serve: coriander sprigs
  • 150 ml chicken stock
  • 40 ml (2 tbsp) soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp caster sugar
  • 2 tsp rice vinegar
  • 2 tsp finely grated ginger
  • 1 small red chilli, thinly sliced

Instruction

  • For rice vinegar dressing, simmer stock over medium heat until reduced to ¼ cup (5-6 minutes). Remove from heat, add remaining ingredients, whisk to combine and set aside.
  • Cook noodles according to packet instructions. Drain, resfresh in cold water, drain again, coarsely chop and set aside.
  • Halve eggplant lengthways, then quarter each half lengthways. Place in a bowl, cover with cold water, stand for 10 minutes to remove bitterness, then drain. Place in a steamer basket over a saucepan of simmering water and steam until soft but still holding their shape (about 15 minutes). Remove from steamer and cool. Gently squeeze excess water from eggplant, then place on a serving plate. Place noodles over eggplant, drizzle with dressing, scatter with coriander sprigs and serve immediately.