*
Over 38,000 searchable recipes available
*
HOME
•
About us
•
Contact us
•
Visit AllQue.com
Friday, April 26, 2024 6:34 AM
Main Menu
Home
Newest Recipes
Most Popular Recipes
Highest Rated Recipes
Admin Login
Submit a Recipe
Categories
»
Afghan
(27)
»
African
(37)
»
American
(0)
»
American Indian
(44)
»
Appetizers
(1279)
»
Arabian
(19)
»
Australian
(42)
»
Bakery
(0)
»
Barbque
(121)
»
Beans
(0)
»
Beef
(562)
»
Breads
(2484)
»
Breakfast
(349)
»
British
(6)
»
Cajun
(203)
»
CakesDeserts
(1631)
»
Candy
(554)
»
Canning
(2)
»
Cassoroles
(273)
»
Cheese
(158)
»
Cookies
(1367)
»
Copy Cat
(31)
»
Crock Pot
(1320)
»
Deserts
(2253)
»
Diabetic
(2402)
»
Dips
(220)
»
Drinks
(800)
»
Dutch
(12)
»
Filipino
(29)
»
Fish
(290)
»
Foul
(24)
»
Freezer
(11)
»
French
(39)
»
Fruit
(280)
»
German
(124)
»
Greek
(90)
»
Ground Beef
(436)
»
Holiday
(0)
»
Indian
(112)
»
Indo Chinese
(72)
»
Irish
(72)
»
Italian
(285)
»
Jambalaya
(9)
»
Japanese
(46)
»
Jewish
(124)
»
Kids
(116)
»
Korean
(26)
»
Lamb
(43)
»
Main Course
(1639)
»
Mexican
(356)
»
Misc
(6118)
»
Oriental
(620)
»
Pakistan
(12)
»
PanCakes
(20)
»
Pasta
(347)
»
Pies
(522)
»
Pork
(335)
»
Poultry
(2728)
»
Puddings
(44)
»
Russian
(28)
»
Salads
(976)
»
Sandwich
(131)
»
Sauces
(980)
»
SeaFoods
(792)
»
Side Dishes
(602)
»
Soups
(1438)
»
Steak Specials
(0)
»
Syrups
(56)
»
Thai
(113)
»
UC - Taste of Home
(35)
»
Vegetables
(1188)
»
Vegetarian
(403)
»
Wild Game
(266)
Basic Search
Adv Search
All Categories
Afghan
African
American
American Indian
Appetizers
Arabian
Australian
Bakery
Barbque
Beans
Beef
Breads
Breakfast
British
Cajun
CakesDeserts
Candy
Canning
Cassoroles
Cheese
Cookies
Copy Cat
Crock Pot
Deserts
Diabetic
Dips
Drinks
Dutch
Filipino
Fish
Foul
French
Fruit
German
Greek
Ground Beef
Holiday
Indian
Indo Chinese
Irish
Italian
Jambalaya
Japanese
Jewish
Kids
Korean
Lamb
Main Course
Mexican
Misc
Oriental
Pakistan
PanCakes
Pasta
Pies
Pork
Poultry
Puddings
Russian
Salads
Sandwich
Sauces
SeaFoods
Side Dishes
Soups
Steak Specials
Syrups
Thai
UC - Taste of Home
Vegetables
Vegetarian
Wild Game
All Categories
Afghan
African
American
American Indian
Appetizers
Arabian
Australian
Bakery
Barbque
Beans
Beef
Breads
Breakfast
British
Cajun
CakesDeserts
Candy
Canning
Cassoroles
Cheese
Cookies
Copy Cat
Crock Pot
Deserts
Diabetic
Dips
Drinks
Dutch
Filipino
Fish
Foul
French
Fruit
German
Greek
Ground Beef
Holiday
Indian
Indo Chinese
Irish
Italian
Jambalaya
Japanese
Jewish
Kids
Korean
Lamb
Main Course
Mexican
Misc
Oriental
Pakistan
PanCakes
Pasta
Pies
Pork
Poultry
Puddings
Russian
Salads
Sandwich
Sauces
SeaFoods
Side Dishes
Soups
Steak Specials
Syrups
Thai
UC - Taste of Home
Vegetables
Vegetarian
Wild Game
Main Ingredients
Instructions
Recipe Home
»
Appetizers
»
Chinese Noodle Salad W/ Roasted Eggplant
Recipe A-Z:
A
B
C
D
E
F
G
H
I
J
K
L
M
N
O
P
Q
R
S
T
U
V
W
X
Y
Z
Save to favorite
Write a comment
Print this recipe
Email this recipe
Chinese Noodle Salad W/ Roasted Eggplant
Category:
Appetizers
Author:
The Savvybearcat
Date:
1/1/2007
Hits:
213
Rating:
(
3.0
) by
1
users
Ingredients:
***** Not Found *****
Instructions:
: The Noodles & The Marinade
7 TB low sodium soy sauce
3 TB balsamic vinegar
3 TB sugar -- or more to taste
2 1/2 ts red pepper oil
8 ea scallions -- mostly white
: part,
: thinly sliced
3 TB cilantro -- chopped
14 oz Chinese noodles
: The Eggplant & The Vegetable
: Garnish
1 lb Japenese eggplant
1 TB ginger root -- 1 1/2 oz.
: peeled &
: minced
1 clove garlic -- finely
: chopped
: Reserved Marinade, from
: above
4 oz snow peas -- strings removed
: cut
: in narrow strips
1/2 lb mung bean sprouts
3 TB sesame seeds
1 ea carrot -- medium size, cut
: in
: jullienne
: Cilantro leaves -- for
: garnish
Begin by making the marinade. Combine all the ingredients (except the
noodles) in a bowl, stir them together until the sugar is dissolved.
Next, bring a large pot of water to a boil for the noodles. While it
is heating, gentl y pull apart the strands of no odles with your
fingers, loosening and fluffing them as you do so. 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. Cook briefly until they are done but
no t overly soft, a few minutes a t most. Immediately pour them into
a colander and rinse them in cold water to stop the cooking. Shake
the colander vigorously to get rid of as much wa ter as possible, and
put the noodles into a bowl. Stir the marinade again; then pour half
of it over the noodles and toss the m with your hands to distribute
the marinade. Set the remaining marinade as ide. If the noodles
aren't to be used for a while, cover them with plastic and
refrigerate them. The flav ors, as well as the heat in the red pepper
oil, will develop as the noodles sit. Preheat the oven to 400=B0F.
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. Turn them over after 10 minutes so they will bak e
evenly. When the eggplants are done, remove them to a cutting board
and slice them in half lengthwise. Wh en they are cool enough to
handle, peel the skin away from the flesh. Don't worry about any
small pieces of skin that are difficult to remove - the fl ecks of
dark purple - brown ar e pretty. Shred the eggplants, gently tearing
them into 1/4 - inch strips. Add the ginger and garlic to the
reserved marinade, then the eggplant strip s. Turn the pieces over
several times to make sure all the surfaces are wel l coated, and set
them aside. Bring a quart of water to a boil with a teaspoon of salt.
Blanch the snow p eas until they are bright green; then remove them
with a strainer and rinse them in cool water. Cut them into long,
narrow strips and set them aside. Next, put the sprouts in the w ater
and cook them for about 30 seconds. Pour them into a colander, rinse
t hem with cold water, and lay them on a clean kitchen towel to dry.
Roast the sesame seeds in a pan until they are lightly colored and
smell to asty. 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. Moun d them on a platter, distribute the
carrots, snow peas, and mung bean sprou ts over the noodles, and
garni sh with the remaining sesame seeds and the leafy branches of
cilantro. Pres ent the salad like this, layered and laced with the
colorful garnishes, eit her on a single large platter or on
individual plates. Once served, guests can toss the noodles and veget
ables together to thoroughly mingle the different colors, textures,
and tas tes. This salad is a combination of recipes that were
suggested to us by the Chi na scholar and cook, Barbara Tropp, author
of The Modern Art of Chinese Coo king. She thought they would be
particularly well suited to our vegetarian menu, and they are.
Variations: Instead of sesame seeds, use roasted peanuts or cashew
nuts. Bl= ack sesame seeds can also be mixed with the white. In
spring, blanched aspa= ragus tips can be used in place of the
eggplants, and long red or white rad= ishes, thinly sliced, then sli
vered, can be included among the garnishes.
Serves 4 to six.
Recipe By : Greens Cookbook/Eric Rose
Rate this recipe:
1
2
3
4
5
Other Appetizers recipes you might be interested
»
Samosas
»
Baked Cheddar Olives
»
Liptauer Cheese
»
Pickled Shrimp
»
Carne Seca (Beef Jerky)
»
Chicken Pinwheels
»
Chicken Pizza
»
Chicken Puffs Amandine
»
Chile Verde Enchiladas
»
Chili Bows
Featured Recipe
»
Hunter's Stew Dish For Royalty
Category:
Main Course
Hits:
187
Rating:
(
2.5
)
Most Popular
BAR-B-QUE TERIYAKI SAUCE
Dixie Stampede Creamy Veggie Soup
Mardee's Casserole Special
The Original Coney Island Meat Sauce
Quick & Easy Chicken Pot Pie
Bar-X BBQ Sauce
Chess Pie Ii
RAISIN BRAN MUFFINS
Caramel Cheesecake Bars
Creamy Chicken Gravy
Big Boy Pizza (TASTES LIKE A FRISCH’S BIG BOY)
Chicken In Coconut Milk Soup
Blueberry Delight Pie
West Lake Beef Soup (egg drop soup with beef)
Club Burrito
Newest Recipes
Peanut Butter Texas Sheet Cake
KY Brown Butter Sheet Cake
Orange Creamsicle Texas Sheet Cake
Bunuelos (circus waffles)
Peanutbutter Muffin - 3 ingredients
Schoolhouse peanutbutter cookies
Mountain William Dip
Hawaiian Sticky Buns
Tem's No-Fuss Yeast Bread (Loaf)
Tem's Quick Drop Biscuits
Tem's Perfect Onion Rings
Million Dollar Fudge
1/4 Texas Sheet Cake (1/2 & Full)
Tem's Taco Sauce II
Aloha Casserole
There are no comments: (0)
Write a Comment for Chinese Noodle Salad W/ Roasted Eggplant recipe
All fields with * are required
Name:
*
Email:
*
Comments:
*
Only 200 char allowed
Char count
Security Code:
585321
Enter Security Code:
*