I love soba noodles in the summer time. It feels like pasta, but lighter. And it’s even better with tender eggplant and crispy cabbage. I made this on a whim and was quite pleased. It’s a quick go-to summer meal that makes a great staple on the menu rotation. Get creative with the veggies and feel free to turn up the heat!
In preparing this recipe, it’s essential to salt the eggplant beforehand. This can be done about an hour prior to cooking. Salting the eggplant is a way of extracting the bitter juices from inside. The method is simple. Peel and chop the eggplant to the desired size. Throw all the pieces in a colander and coat generously with salt. Allow to drain for 30 min to an hour. Rinse and use your hands to squeeze out the excess liquid.
Ingredients: (makes 4 to 6 servings)
8 oz box buckwheat soba noodles
1 eggplant, peeled, quartered and salted
1 head Napa cabbage, chopped
1 shallot, diced
2 hot chilies, minced
2 Tablespoons fresh ginger, minced
2 cloves garlic, minced
2 Tablespoons sesame oil
2 Tablespoons tamari or soy sauce
3 Tablespoons toasted sesame seeds
Directions: Boil the soba noodles in salted water for 6 to 8 minutes, until tender. Drain, rinse with cold water and set aside.
In a wok, add the sesame oil and crank up the heat to high.
Add the shallots, garlic, ginger, and chilies. Stir fry for about 2 minutes, until fragrant.
Next, add the eggplant.
Then, the cabbage. (Be sure to shake off any excess water before adding to the wok.)
When the cabbage begins to wilt, add the noodles, tamari and sesame seeds.
Serve in bowls with chopsticks.
Sprinkle with more sesame seeds for garnish.
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