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Steamed eggplant and harusame noodles

You'll need

70 gm dried harusame noodles 2 large purple eggplant, peeled To serve: coriander sprigs   Rice vinegar dressing 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


  • 01
  • 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.
  • 02
  • Cook noodles according to packet instructions. Drain, resfresh in cold water, drain again, coarsely chop and set aside.
  • 03
  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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